An easy pumpkin pie recipe to add to your collection! Thanksgiving and the Holidays are nearly upon us, which for me means PIE SEASON is fast approaching. Last year, about this time, I had a plan, which I never followed through with – to make try a new Pumpkin Pie dish every other week. Well, thanks to my daughter, who insisted on me making a pumpkin pie this last weekend, I may just be able to fulfill this promise after-all. In fact, I let her decide how we were going to tackle this project, and what did she come up with? Marshmallows!
An Easy Pumpkin Pie Recipe
What we came up with was essentially an Easy Pumpkin Pie Recipe – with more of a pumpkin cream pie texture similar to the Brownie Bottom Pumpkin Cream Pie, with melted marshmallows added into the mix to help provide a little ‘bounce’ to the recipe.
Let me be honest, melting marshmallows in a saucepan on the stove top is not easy. Once the marshmallows start to melt, trying to stir these about the saucepan takes a bit of talent as the marshmallows tend to clump together into one large sticky mass. And if you don’t move ’em around, you’re mixture will start to brown and burn. It’s all a very tricky ‘dance’ but it can be done.
The other concerning challenge was mixing the canned pumpkin with the melted marshmallow. I started in with a spoon and this left ‘clumps’ of marshmallow in the mixture. Once I switched over to the whisk, it all mixed together nice and smooth. Make sure to mix with a whisk.
Other than these small hurdles, this was yet another great way to whip out an easy pumpkin pie recipe, that is not only quick but delightfully delicious! Like my Brownie Bottom Pumpkin Cream Pie, this pumpkin pie is relatively ‘light’ and not super strong with the pumpkin taste (which some, who are not overly fond of pumpkin pie may appreciate).
Give it a try, and let me know below in the comments how it came out!
Easy Fluffy Pumpkin Pie Recipe
Prep time: A little over 1 hour + time to chill
Bake time: 10min + time to chill
Servings: Feeds 8 (unless you’re an addict like myself. In that case, feeds 1)
- Pie pastry for a single-crust pie (9 inch)
- 24 large marshmallows
- 1 can (15oz.) pumpkin
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. salt
- 1 carton (8oz.) of cool whip topping (I purchased a 12oz. container and used the extra as a finishing topping)
- For this, I went with my trusty all-butter pie crust recipe which you could find here. Once you have finished this, pull it out of the fridge, and on a lightly floured pie mat, roll the pastry dough out to a thick circle (2 quarter thickness). Transfer the pie pastry to a 9inch pie plate. Trim the pastry so that it overhangs the edge by about 1/2 inch. Flute the edge then throw in the fridge for about 30 min. Preheat your oven to 425.
- Line the pie pastry with a double layer of foil and fill with pie weights, dried beans or uncooked rice. Throw the pie dish and crust into the oven on the lower oven rack for 20-25 minutes or until you see the edges start to brown. Remove the foil and weights and continue to bake another 5 or 6 minutes longer or until you see the bottom start to brown up a bit. Remove from oven, place on a wire cooling rack and cool completely.
- In a saucepan, melt the marshmallows over low heat. Once they start to heat up and melt, keep careful watch as they will start to burn if you’re not careful. Remove from heat and stir in pumpkin, cinnamon, allspice,
and salt; cool mixture to room temperature.
- Fold in the cool whip, then spoon into pastry shell. Refrigerate for at least 4 hours (I actually threw mine into the freezer for maybe 10-15min additional) before serving.