The warm aroma of freshly baked pies is a comforting signal that the holidays are upon us. As I sift through my collection of Thanksgiving recipes, the Pumpkin Pie With Toasted Marshmallow Topping always stands out. This beautiful pie perfectly melds tradition with a fun twist, creating a delightful surprise for your guests. Not only does it feature a creamy, spiced pumpkin filling, but that toasted marshmallow topping adds a playful, toasted sweetness that takes it over the top. Plus, it’s a simple crowd-pleaser that doesn’t require hours in the kitchen. Whether you’re a seasoned chef or just starting your culinary adventure, this recipe brings the spirit of Thanksgiving straight to your table. Intrigued? Let’s dive into the delicious world of festive pies that will wow your family and friends!
Why Is This Pumpkin Pie Unique?
Simplicity: This recipe is quick and easy, perfect for busy holiday schedules without sacrificing taste.
Fun Twist: The toasted marshmallow topping gives a playful nod to classic desserts, making it a standout on any table.
Flavor Fusion: Enjoy the harmonious blend of warm spices and creamy pumpkin, topped with a sweet, fluffy finish.
Crowd-Pleaser: It’s sure to impress family and friends, bringing smiles and second helpings.
Versatile Delight: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for a luxurious touch! Dive into more sweet treats like our delicious Raspberry Cream Pie or a classic Salted Bourbon Pecan Pumpkin Pie.
Pumpkin Pie With Toasted Marshmallow Topping Ingredients
• Elevate your holiday baking with these delightful components!
For the Pumpkin Filling
- Canned Pumpkin Puree – A smooth base that’s rich in flavor; avoid fresh pumpkins for ease.
- Granulated Sugar – Sweetens the filling; consider using brown sugar for a deeper taste.
- Brown Sugar – Adds a hint of caramel flavor that complements pumpkin beautifully.
- Ground Cinnamon – This warm spice is essential for that classic pumpkin pie taste.
- Ground Nutmeg – Just a pinch enhances the pie’s warmth and sweetness.
- Ground Ginger – Offers a zesty kick that balances the richness.
- Salt – Helps to enhance and nudge the flavors of the filling forward.
- Eggs – A binder that gives structure to your filling; use three large eggs for this recipe.
- Heavy Cream – Provides a luxurious, creamy texture. Non-dairy alternatives can work as substitutes.
For the Toasted Marshmallow Topping
- Mini Marshmallows – Sweet little puffs that toast beautifully; you can use large ones too.
- Butter – Brushing melted butter on the marshmallows before toasting adds flavor and aids browning.
For the Crust
- Pie Crust – Either homemade or store-bought; a classic flaky crust is recommended for this pie.
- Egg Wash (optional) – Brush on the crust before baking for a beautiful golden finish.
Each of these ingredients plays a vital role in creating that sought-after Pumpkin Pie With Toasted Marshmallow Topping that your guests will love!
Step‑by‑Step Instructions for Pumpkin Pie With Toasted Marshmallow Topping
Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C). If using a homemade pie crust, roll it out and fit it into a 9-inch pie plate. If you’re opting for a store-bought crust, place it directly in the pie plate. Prick the bottom with a fork to prevent bubbling, then bake it for 10-15 minutes until lightly golden.
Step 2: Make the Pumpkin Filling
In a mixing bowl, combine one can of pumpkin puree, granulated sugar, brown sugar, ground cinnamon, nutmeg, ginger, salt, and three large eggs. Whisk the mixture until smooth, then add in the heavy cream gradually. This silky blend creates the heart of your Pumpkin Pie With Toasted Marshmallow Topping, so mix until fully combined.
Step 3: Bake the Pumpkin Pie
Pour the prepared pumpkin filling into the pre-baked crust, smoothing the top with a spatula. Carefully place the pie in the oven and bake for about 30-45 minutes. The pie is ready when the filling is set around the edges but may still be slightly jiggly in the center—this ensures a creamy texture.
Step 4: Cool Before Topping
Once baked, remove the pumpkin pie from the oven and allow it to cool on a wire rack for at least an hour. Cooling is crucial as it helps the filling firm up properly, giving you a perfect slice later. The pie should have a slight puffiness and a beautiful golden hue.
Step 5: Prepare the Toasted Marshmallow Topping
While your pie cools, preheat your broiler. In a small bowl, toss mini marshmallows with melted butter to enhance their flavor. Spread the marshmallows evenly over the cooled pumpkin pie. Make sure to cover the surface generously for a satisfying toasted topping.
Step 6: Broil the Marshmallows
Place the pie under the broiler for about 1-2 minutes, watching closely to prevent burning. The marshmallows should turn golden brown and slightly puffy—this brings that delightful toasted aspect to your Pumpkin Pie With Toasted Marshmallow Topping.
Step 7: Final Cool and Serve
Remove the pie from the oven and let it cool for an additional 10 minutes. This resting time allows the marshmallow topping to set slightly. Slice into pieces and serve your festive pie warm, optionally pairing it with whipped cream or vanilla ice cream for a luxurious treat!
Expert Tips for Pumpkin Pie
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Crust Care: Ensure your pie crust is pre-baked until lightly golden. A soggy crust can ruin your Pumpkin Pie With Toasted Marshmallow Topping.
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Whisk Correctly: For a smooth filling, whisk ingredients thoroughly. Lumps can affect the texture and overall enjoyment of your pie.
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Monitor Baking Time: Keep an eye on your pie while it bakes. Remove it when the edges are set but the center is slightly jiggly for a perfectly creamy filling.
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Marshmallow Toasting: When broiling, stay vigilant! Toasted marshmallows can turn from golden to burnt in seconds.
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Chill for Perfection: Allow the pie to cool properly before adding the marshmallow topping. This helps the filling set and enhances flavors.
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Experiment with Flavors: Don’t hesitate to adjust spices to your taste. Adding more cinnamon or ginger can elevate your Pumpkin Pie with Toasted Marshmallow Topping!
Make Ahead Options
These delicious Pumpkin Pie With Toasted Marshmallow Topping are perfect for meal prep, allowing you to enjoy the holiday festivities with minimal stress! You can prepare the pumpkin filling up to 24 hours in advance by mixing all the ingredients and storing it in an airtight container in the refrigerator. The pie crust can also be made ahead of time and kept in the fridge for up to 3 days; simply wrap it in plastic wrap to maintain its freshness. When you’re ready to assemble, blind bake the crust, pour in the filling, and bake as instructed. Finish by adding the marshmallows and broiling just before serving, ensuring the topping is perfectly toasted and just as delightful!
What to Serve with Pumpkin Pie With Toasted Marshmallow Topping
The holiday table needs a little extra magic to complement the sweet embrace of your pumpkin pie.
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Whipped Cream:
A dollop of fluffy whipped cream adds a creamy contrast, elevating the sweetness of the pie beautifully. -
Vanilla Ice Cream:
A scoop of rich vanilla ice cream melts into the warm pie, creating a delightful blend of textures and temperatures. -
Spiced Apple Cider:
This warm beverage, infused with cozy spices, enhances the flavors of the pie while providing comforting warmth. -
Ginger Snap Cookies:
Their crunchy texture and spiced sweetness create a wonderful contrast, perfect for dipping into that creamy filling. -
Pecan Praline:
The caramelized, nutty flavor of pecan praline mirrors the pie’s warmth and adds a delightful crunch to each bite. -
Chocolate Sauce Drizzle:
A drizzle of rich chocolate sauce over the pie can satisfy the sweet tooth and complement the marshmallow topping brilliantly. -
Cranberry Sauce:
Its tartness refreshes the palate and balances the sweetness, making for a well-rounded dessert experience. -
Hot Chocolate:
Cozy up with a mug of hot chocolate, as the creamy richness pairs wonderfully with the warmth of pumpkin pie.
Indulge in these accompaniments, and watch how they turn your festive dessert into a cherished memory.
Variations of Pumpkin Pie With Toasted Marshmallow Topping
Feel free to infuse your own creative twist into this delightful pie, making it even more special for your gathering!
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Gluten-Free Crust: Use almond flour or gluten-free pie crust for a delicious option that everyone can enjoy. It’s easy to make and just as flaky!
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Vegan Option: Swap the eggs for flax eggs and the heavy cream for full-fat coconut milk. This way, taste won’t be compromised while catering to dietary preferences.
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Spiced Up Filling: Elevate flavors with a dash of cayenne pepper or chili powder for a subtle heat that beautifully contrasts the sweetness. It’s an unexpected surprise that could leave guests talking!
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Nutty Twist: Incorporate ground pecans or walnuts into the crust for an added crunch and depth of flavor. These come together beautifully with the pumpkin filling.
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Chocolate Drizzle: Melt some dark chocolate and drizzle it over the top before adding the marshmallows for a decadent pairing. Think of it as a sweet hug for your taste buds!
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Fruit Fusion: Add a layer of cranberry sauce or pear puree under the pumpkin filling for a tart surprise at the bottom, enhancing the pie’s complexity.
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Herbal Hint: Infuse the cream with fresh thyme or rosemary before adding it to the filling. This unexpected blend will lend a unique aroma and flavor to your pie.
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Pairing Suggestions: Serve with homemade whipped cream or a scoop of vanilla ice cream, or for more unique options, try the delicious Peanut Butter Pie beside your pumpkin masterpiece or complement it with a classic Rhubarb Cinnamon Pie.
Storage Tips for Pumpkin Pie With Toasted Marshmallow Topping
Room Temperature: Let the pie cool completely before refrigerating. It can sit out for up to 2 hours after baking, but longer storage should be in the fridge.
Fridge: Store the pie in an airtight container or cover with plastic wrap for up to 3 days. This helps maintain that creamy filling and toasted marshmallow topping.
Freezer: If you need to freeze, do so before adding the toasted marshmallow topping. Wrap well in plastic and aluminum foil to prevent freezer burn; it will last for up to 2 months.
Reheating: To warm up leftover pie, bake in a preheated oven at 350°F (175°C) for about 15 minutes. If reheating from frozen, allow it to thaw overnight in the fridge before warming.
Pumpkin Pie With Toasted Marshmallow Topping Recipe FAQs
What type of pumpkin should I use for the pie?
Absolutely! I recommend using canned pumpkin puree for convenience and a rich flavor. Fresh pumpkins can be used, but they require roasting and pureeing, which can be time-consuming. If you do opt for fresh, make sure to choose a sweet variety like Sugar or Pie pumpkins for the best results.
How long can I store the leftover pie?
Very! You can store your Pumpkin Pie With Toasted Marshmallow Topping in the refrigerator for up to 3 days. Just make sure it’s in an airtight container or covered well with plastic wrap to keep it fresh and tasty!
Can I freeze this pie?
Absolutely! For the best results, freeze your pie before adding the toasted marshmallow topping. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. You can keep it in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it in the fridge overnight and then add the marshmallows before broiling.
What should I do if my filling doesn’t set properly?
The more the merrier! If your filling isn’t setting as expected, it could be due to a few factors. Make sure you’re baking it long enough; the edges should be set and the center slightly jiggly when you take it out. If it’s still too runny after cooling, you can return it to the oven at 350°F (175°C) for an additional 10-15 minutes. Just keep an eye on it to avoid overbaking!
Are there any allergy considerations for this recipe?
Very much so! This recipe contains eggs, dairy, and gluten. For a dairy-free option, you can substitute heavy cream with coconut cream or almond milk. Use a gluten-free pie crust if required, and double-check the marshmallows for any allergens if you’re catering to specific dietary needs.
Pumpkin Pie With Toasted Marshmallow Topping for Cozy Feasts
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie plate and prick the bottom with a fork. Bake for 10-15 minutes until lightly golden.
- In a mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, ground cinnamon, nutmeg, ginger, salt, and eggs. Whisk until smooth, then gradually add heavy cream.
- Pour the pumpkin filling into the pre-baked crust and bake for 30-45 minutes. The pie is ready when the edges are set but the center is still slightly jiggly.
- Allow the pie to cool on a wire rack for at least an hour.
- Preheat your broiler. Toss mini marshmallows with melted butter and spread them over the cooled pie.
- Broil the pie for about 1-2 minutes until the marshmallows are golden brown, watching closely to prevent burning.
- Let the pie cool for an additional 10 minutes before serving. Optionally pair with whipped cream or vanilla ice cream.