Pumpkin Pie with Marshmallow Frosting

By davidv

We made this sweet Thanksgiving treat even sweeter by adding a fluffy marshmallow topping.

Tip: Not a marshmallow fan? Just make the pie…it’s the unfooled-around-with classic version. Just don’t forget the whipped cream!

Ingredients

• Pie:
• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1-1/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2 large eggs
• 1 (15-oz) can pumpkin purée
• 1 (12-oz) can evaporated milk
• 1 unbaked store-bought pie crust
• Frosting:
• 1 (7.5-oz) jar marshmallow fluff
• 1 (12-oz) container whipped topping

Details

Adapted from qvc.co

Preparation

Step 1

To prepare the pie, preheat the oven to 365°F. Unroll the pie crust and gently press it into the sides of a 9" pie plate; set aside.

Combine the sugars, cinnamon, ginger, cloves, nutmeg, and salt in a small bowl; set aside.

Lightly whisk the eggs, pumpkin purée, and evaporated milk in a medium-size bowl. Add the sugar-spice mixture and stir until evenly incorporated. Pour the mixture over the crust.

Bake for 60–70 minutes, or until a knife inserted in the center comes out clean. Cool completely. Refrigerate until needed.

To prepare the frosting, combine the marshmallow fluff and whipped topping in a large bowl. Whip the ingredients with a stand or hand mixer (fitted with a whisk attachment) for 2–3 minutes, on medium-high speed, until light and fluffy and fully incorporated.

Spread the topping evenly over the cooled pie before serving.