Marshmallow Pumpkin Pie

By srumbel

Now, I’m not saying this isn’t sweet. It is a pumpkin pie with marshmallows and heavy cream folded inside, after all.

It’s also served in a graham cracker crust, which is sweet enough on its own. If you want to tone down the sweetness a bit, I think this pie would be equally as good in a regular pie crust. But to me, anything with marshmallows is meant to pair with graham crackers.

Clearly, it’s also meant to pair with chocolate, because I ate a slice of it this way, too.

from kitchenmeetsgirl.com

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons butter, melted
• 1 cup pumpkin puree
• 1 10-ounce bag mini marshmallows
• 1 teaspoon cinnamon
• 1 cup heavy cream

Preparation

Step 1

For the crust:
1.Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate
2.Bake at 375 degrees for 7-10 minutes. Cool.

For the filling:
3.In a medium saucepan, combine pumpkin, marshmallows and cinnamon over medium-low heat. Stir continuously until marshmallows are completely melted. Chill pumpkin mixture in the refrigerator for about one hour.
4.Once the mixture is nearly chilled, whip the heavy cream with an electric mixer on high speed until soft peaks form. Set aside.
5.Beat pumpkin mixture with an electric mixture until slightly fluffy, about 1 minute. Fold in whipped cream, and spoon mixture into crust.
6.Cover and chill until firm, about 2 hours.