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Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The gingersnap crust and light texture is sure to make this pie one of your new favorites.
You would think that I would be the type to have my Thanksgiving menu fully locked and loaded well before Turkey Day.
But somehow I always find myself running around, looking up last minute recipes or stumbling across something that sounds good.
If you’re like me and are still thinking about your menu, or are open to new ideas, might I suggest this Marshmallow Pumpkin Pie?
A Marshmallow Twist on Pumpkin Pie
I’m pretty sure this Marshmallow Pumpkin Pie is one of my favorite pumpkin desserts. Okay, aside from pumpkin roll, pumpkin bread and pumpkin crunch cake.
Alright, alright. Maybe all pumpkin desserts are my favorite. But this one is super delish, and it’s also super easy to make.
Back in the day, I used to send one of these pies off to Elle’s school for the staff and they could never get over how light and fluffy the filling is. The incredible texture comes from a combo of melted marshmallows and whipped topping.
Combined, they create a light and creamy texture that makes this pie completely heavenly. Silky and sweet, with just the right amount of spice.
How to Make Marshmallow Pumpkin Pie
To make this pie, gather up these ingredients:
- About 25 gingersnap cookies
- 4 tablespoons unsalted butter
- 1 10.5-ounce package mini marshmallows
- 1 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract
- 1 8-ounce container frozen whipped topping
I like to make this pie with a spicy gingersnap cookie crust, but you could always use a graham cracker crust if you prefer.
You can make it even easier by using a store-bought graham cracker crust, but everyone that has tasted this Marshmallow Pumpkin Pie has fallen in love with the spicy, crunchy gingersnap crust. And I’ve got to admit, it is definitely just the complement this pie filling needs.
Once the crust of your choice is ready, simply melt the marshmallows down until they’re warm and gooey – just as you would for Maple Pecan Marshmallow Cereal Treats. Then you stir in the pumpkin puree, pumpkin pie spice and a splash of vanilla.
Once that mixture is cool, you fold in the thawed whipped topping and spoon the filling into the gingersnap crust and you’re done. That quick!
More Pumpkin Pie Recipes for Your Thanksgiving Table
Looking for more ways to add pumpkin pie to your Thanksgiving table? Check out some of these recipes!
Mini Pumpkin Pies
Pumpkin Cheesecake
Gluten-Free Pumpkin Pie Streusel Bars
Paleo Pumpkin Pie
Chocolate Hazelnut Pumpkin Pie
Mom’s Classic Homemade Pumpkin Pie Recipe
Marshmallow Pumpkin Pie
Equipment
Ingredients
- 8 ounces gingersnap cookies about 25 cookies , crushed
- 4 tablespoons unsalted butter melted
- 10.5 ounces mini marshmallows
- 1 cup pure pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons pure vanilla extract
- 8 ounces frozen whipped topping thawed
Instructions
- Preheat oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Set aside.
- In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
- Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.
- Bake gingersnap crust in preheated oven for 8 minutes. Remove pan from oven and cool completely.
- In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin puree and pumpkin pie spice.
- Melt marshmallows while stirring constantly until the mixture is smooth. Remove from heat and cool to room temperature.
- Stir in vanilla extract and fold in whipped topping until no streaks remain.
- Spoon pumpkin marshmallow mixture into the cooled gingersnap crust and spread evenly. Chill for at least 3 hours, or overnight.
- Before serving, top with additional whipped topping and gingersnap cookie crumbs.
Notes
- I used Market Pantry brand gingersnap cookies from Target. One box was plenty for the crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made the pie and Otis awesome!
I used Hammond’s vanilla bean marshmallows and cut them in half before heating.
Very good, I’ll make it again.
You should add a FB link at the book so it’s easy to post to my page
So happy to hear you enjoyed the recipe, Judith! Thanks so much for stopping back and leaving your feedback.
-Jamie
Amazing best pumpkin pie
So happy to hear you enjoyed the pie, Peggy! Thanks so much for stopping by and leaving your feedback!
-Jamie
As to substituting ginger snaps for the crust. I’ve always used Anna’s Swedish ginger snaps and like them very much. I’m not a big fan of graham crackers, so lately I have been experimenting with using alternatives, such as Pepperidge Farm Bordeaux cookies, or store-bought amaretto cookies.. Even just plain old vanilla wafers might work. Just try to find a taste that goes with your filling. When I try this recipe, I think I will go with the Bordeaux cookies!!
Thanks so much for stopping by, Yvonne! I appreciate you taking the time to comment. Happy Baking!
-Jamie
We don’t have cool whip here in Perth what can I use as substitute
Hello! I haven’t attempted this recipe without the Cool Whip, so I am not sure of the exact method. However, you should be able to use sweetened whipped cream, but you’d need to stabilize it first – using gelatin would probably be your best bet. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie