Marshmallow Pumpkin Pie Recipe
Marshmallow Pumpkin Pie Recipe photo by Taste of Home

Marshmallow Pumpkin Pie Recipe

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This was one of my Mother's favorite pie recipes. She was a great cook and was always generous with her recipes, yet she rarely shared this special one. —Ruth Ferris, Billings, Montana
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 package (10 ounces) large marshmallows
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 cups whipped topping
  • 1 graham cracker crust (9 inches)
  • Additional whipped topping, optional

Nutritional Facts

1 piece (calculated without additional whipped topping) equals 280 calories, 9 g fat (4 g saturated fat), 0 cholesterol, 287 mg sodium, 49 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature.
  2. Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping. Yield: 8 servings.
Originally published as Marshmallow Pumpkin Pie in Simple & Delicious October/November 2014

Nutritional Facts

1 piece (calculated without additional whipped topping) equals 280 calories, 9 g fat (4 g saturated fat), 0 cholesterol, 287 mg sodium, 49 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Marshmallow Pumpkin Pie

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MY REVIEW
Reviewed Sep. 19, 2014

"Let me preface this by saying I am not a fan of pumpkin pie, but I decided to try this one since it sounded a little different. It was excellent! I added 1/8 t of ground cloves and used light cool whip."

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