Marshmallow Pumpkin Pie

Name: Marshmallow Pumpkin Pie
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 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

This was one of my mom'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

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

Directions

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.
Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.

Nutrition Facts

1 piece (calculated without additional whipped topping): 280 calories, 9g fat (4g saturated fat), 0 cholesterol, 287mg sodium, 49g carbohydrate (33g sugars, 2g fiber), 2g protein.

Originally published as Secret Pumpkin Pie Recipe in Simple & Delicious October/November 2014

Reviews

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Average Rating:

Mechelle Maynes

Nov 19, 2018

Made this exactly as written. I thought there was too much ginger in it and not enough pumpkin. I made this prior to Thanksgiving, don't like to have untested recipes for the big dinner and glad I did so I can try to adjust the spices a bit. The texture was very good and hopefully it will be a winner with maybe using pumpkin pie spice instead.
tammycookblogsbooks

Apr 26, 2018

This is a light and delicious dessert. I made it one year in place of pumpkin pie for Thanksgiving.
Rebecca

Nov 23, 2017

Very easy to make and vert rich. Add a drizzle of chocolate syrup to take it over the top
Pie

Jan 12, 2017

This was awesome!!! I did add cream cheese and pumpkin pie spice and it came out great! My husband is begging me to make a huge PAN of this wonderful God given creation lol. Thanks for this recipe!
lorrielu

Nov 19, 2015

I made this and it is soooooooooo easy, I thought the spice was a bit strong but my husband was all over it, next time I will use, cinnamon, ginger, and cloves, but this recipe is a keeper for sure
spaz5654

Nov 19, 2015

I made this for our potluck dinner Wednesday. It was a big hit. I had so many compliments on how good it is. Plus you don't have to bake it. It was delicious. There were not any leftovers. I will make this for one of my Thanksgiving desserts.
AndersGran

Nov 14, 2015

I don't know what went wrong but it was terrible. Must say I don't usually have a bomb as this one but I'm not even going to try again.
sstetzel

Nov 11, 2015

cchiado the recipe calls for a cup of pumpkin, not a can.
cchiado

Nov 10, 2015

What size can of pumpkin?
hkarow9713

Sep 30, 2015

Yum! This is so decadent, I could eat the whole pie in one sitting! (Although, my husband and sons would be fighting me for it! Will definitely make again.