Marshmallow Pumpkin Pie

A pumpkin pie filling with marshmallows mixed in and toasted on top after baking. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @semihomemadekitchen

Original recipe source

Cook time: 55 minutes

Servings: 8

Ingredients

• 1 whole pie crust 9-inch; homemade or store-bought
• 15 oz pumpkin puree canned
• 14 oz sweetened condensed milk canned
• 2 whole eggs large
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves
• 0.5 tsp salt
• 1 cups mini marshmallows divided
• 1 cups mini marshmallows divided

Instructions

1. Preheat the oven to 425°F. Fit the pie crust into a 9-inch pie plate. Oven is preheated and crust is fitted.
2. Whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. Filling is smooth and combined.
3. Stir in 1 cup of the mini marshmallows. Marshmallows are evenly distributed.
4. Pour the filling into the pie crust. Filling is in the crust.
5. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake 35 to 40 minutes more, until the center is almost set. Center is almost set.
6. Remove the pie from the oven and top with the remaining 1 cup mini marshmallows. Top is covered with the remaining marshmallows.
7. Return to the oven for 2 to 3 minutes, until the marshmallows are lightly toasted. Marshmallows are lightly toasted.
8. Cool completely, then refrigerate for at least 4 hours before slicing. Pie is chilled.