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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.
I am not a fan of those “whipped topping” tubs. Would regular homemade whipped cream work out the same for the filling you think??
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. You would need to stabilize the whipped cream first, though. If you happen to give it a try, I’d love to know how it turns. Thanks so much for stopping by.
-Jamie
Had anyone tried this using actual whipped cream instead of the frozen whipped topping??
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. You would need to stabilize the whipped cream first, though. If you happen to give it a try, I’d love to know how it turns. Thanks so much for stopping by.
-Jamie
For the pumpkin marshmallow pie, can something other than ginger snap cookies be used for the pie crust. I’m not a fan of ginger snap and was just curious if you’ve tried anything else in place of it.
Hi Diana – You could try using a regular graham cracker crust instead. Hope this helps! Happy baking.
-Jamie
I’m assuming campfire marshmallows are same as regular? I don’t think we have campfire marshmallows where we live.
Hello, Tami-
If you can’t find Campfire Marshmallows in your area, you can substitute them with store brand marshmallows. :) Enjoy!
Do you think it would be Ok in a traditional pie pan or is the springform necessary?
Thanks!
Lauri-
I think a regular pie pan would be just fine! Thanks so much for stopping by! Happy Baking!
-Jamie
@Lauri, did it work with a regular pie pan?
I love reinvented classics! Great recipe.
This is such a fun one, Sabine! Thanks so much for stopping by! Happy Baking!
-Jamie
I only ice skate when they put up a rink during the holidays, It´s fun but I´m no good at it! great story, anyway, this pie looks and sounds delicious! such a creative recipe, this might make an appearance at my dinner table this holiday season!
Thanks so much for stopping by! Happy Baking!
-Jamie
Love this! This will be my Thanksgiving dessert. FYI I’m going to use Stauffer’s brand gingersnap cookies ($2 a bag at Big Lots). They got much better reviews that Target brand. http://sweets.seriouseats.com/2013/12/taste-test-best-brand-ginger-snaps-cookies.html
Val-
I will have to try a couple of different brands! Thanks for sharing the article!
-Jamie
Oh my, I love the skating story and can totally relate. This pie recipe comes at the perfect time. I was just thinking I want to try something new, something lighter and fluffy, and I just picked up Campfire marshmallows at the store on Thursday. Perfecto! ~smile~ Roseanne
We used to go ice skating on the ponds in Wyoming. It was so much fun, except for the freezing cold. I am definitely trying this pie because you are right, pie fixes everything!