Pumpkin Ginger Pie with Golden Marshmallow Topping
Elevate your holiday desserts with this stunning Pumpkin Ginger Pie with Golden Marshmallow Topping—a luscious twist on the classic pumpkin pie! This recipe combines creamy pumpkin puree, warmly spiced with ginger, cinnamon, and nutmeg, for a filling that's rich, aromatic, and irresistibly smooth. Encased in a flaky pie crust, the pie is crowned with a layer of gooey, toasted marshmallows that bring a nostalgic sweetness and a golden, caramelized finish. Perfect for Thanksgiving or any autumn gathering, this pie is an elegant yet approachable treat that will wow your guests. With just 30 minutes of prep and a show-stopping presentation, it’s the ultimate festive dessert.
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Recipe Information
Ingredients
- 1 9-inch store-bought or homemade pie crust
- 1.5 cups pumpkin puree
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 large eggs
- 1 cups heavy cream
- 0.5 cups whole milk
- 1 teaspoons pure vanilla extract
- 3 cups marshmallows
Instructions
Preheat your oven to 375°F (190°C).
Roll out your pie crust (if using homemade) and fit it into a 9-inch pie dish. Trim the edges and flute them as desired. Place the pie crust in the refrigerator to chill while preparing the filling.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Mix until evenly combined.
Add the ground ginger, ground cinnamon, ground nutmeg, and salt to the pumpkin mixture. Stir to incorporate.
In a separate bowl, lightly beat the eggs. Add the heavy cream, whole milk, and vanilla extract. Whisk until smooth.
Gradually pour the egg and cream mixture into the pumpkin mixture, stirring well to combine.
Remove the chilled pie crust from the refrigerator. Pour the pumpkin filling into the crust, smoothing the surface with a spatula if needed.
Place the pie on the middle rack of your preheated oven. Bake for 50-55 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool completely on a wire rack, at least 2 hours.
Once cooled, preheat your oven's broiler or prepare a kitchen torch for the topping.
Evenly distribute the marshmallows over the surface of the cooled pie.
If using a broiler, place the pie on the top rack and broil for 1-2 minutes, watching constantly, until the marshmallows are golden brown. If using a kitchen torch, toast the marshmallows to your desired level of browning.
Allow the marshmallows to cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 41.1 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
