Special Marshmallow Cream Pumpkin Dessert
Indulge in the cozy flavors of autumn with this irresistible Special Marshmallow Cream Pumpkin Dessert! Featuring a buttery graham cracker crust, a luscious spiced pumpkin filling, and perfectly toasted mini marshmallows, this dessert is a show-stopping treat for any fall gathering. The recipe combines the velvety sweetness of pumpkin puree and condensed milk with the warm, aromatic notes of pumpkin pie spice, all baked to perfection in just under an hour. Topped with a golden marshmallow layer and served with fluffy homemade whipped cream, this dessert offers a delightful contrast of textures and flavors. Whether you're planning a festive holiday meal or simply craving a comforting seasonal treat, this pumpkin dessert is sure to impress and satisfy.
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Recipe Information
Ingredients
- 15 oz canned pumpkin puree
- 14 oz sweetened condensed milk
- 2 piece large eggs
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 3 cups mini marshmallows
- 1 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and sides of the pie dish to form a crust. Bake the crust for 8 minutes, then let it cool on a wire rack.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth and well combined.
Pour the pumpkin mixture into the prepared crust, smoothing the top with a spatula.
Bake the pie for 40-45 minutes, or until the filling is set and slightly jiggles in the center when moved. Remove from the oven and allow it to cool completely.
Once the pie is cool, set your oven to broil. Spread the mini marshmallows evenly over the top of the pumpkin pie.
Place the pie under the broiler for 1-2 minutes, keeping a close eye to avoid burning. Remove when the marshmallows are golden and toasted.
While the pie cools slightly, whip the heavy cream in a chilled bowl until soft peaks form.
Slice and serve the dessert with a dollop of whipped cream on top for a creamy finish.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 50.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 170 mg | 13% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 334 mg | 7% | |
*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.
