Your head just exploded a little, didn’t it? It’s okay, hearing about this pie tends to do that to people. I mean pumpkin, marshmallow, graham cracker crust – COME ON! It’s almost too much to handle. Almost. This pie is totally unexpected, yet tastes a lot like pumpkin pie with the whipped cream/Cool Whip/what have you already mixed in.
Pumpkin Marshmallow Pie
• 15 oz can of pumpkin puree
• 14 oz mini marshmallows
• 2 tsp cinnamon
• 1 pt. whipping cream
• 2 – 9″ graham cracker pie crusts
Using a teflon saucepan or skillet, combine pumpkin, marshmallows, and cinnamon over medium low heat. Stir continuously until marshmallows are melted completely. Chill mixture thoroughly in the refrigerator (about an hour). Once nearly chilled, whip whipping cream (a chilled metal bowl yields the best results) with an electric mixer on high speed until soft peaks form (around 5 minutes). Set aside. Remove pumpkin and marshmallow mixture from refrigerator and beat with mixer until slightly fluffy (about a minute), then fold in whipped cream in increments. Divide mixture between both graham crackers crusts. Cover and chill until firm, roughly 2-3 hours. Serves 16.
Sidenotes: This pie is sweet. I’d love to mess around with the pumpkin-to-marshmallow ratio a bit or use a traditional pie crust in place of graham cracker.