Marshmallow Pumpkin Pie Recipe Easy and Delicious Ideas

There’s something truly magical about pumpkin pie during the fall season — the comforting aroma of warm spices, the rich creamy filling, and the flaky crust that melts in your mouth. Now, imagine adding a luscious layer of toasted marshmallows on top, turning this classic dessert into a festive, dreamy delight perfect for holiday dinners and cozy gatherings.

Our Marshmallow Pumpkin Pie recipe combines the smooth, spiced pumpkin custard with a golden blanket of toasted marshmallows, offering a sweet and fluffy twist that will wow your friends and family.

This pie balances the deep autumn flavors with the light sweetness of marshmallows, making it a crowd-pleaser and an unforgettable centerpiece for your holiday table. Whether you’re a seasoned baker or a curious novice, this recipe is straightforward, rewarding, and utterly delicious.

Ready your pie dish and let’s get baking!

Why You’ll Love This Recipe

This recipe is a delightful twist on the traditional pumpkin pie, perfect for those who love a little extra sweetness and texture. The marshmallow topping caramelizes beautifully under the broiler, providing a golden, fluffy crown to the creamy pumpkin base.

It’s a dessert that’s both nostalgic and innovative.

You’ll appreciate how easy it is to prepare — with a homemade pumpkin filling that’s silky smooth and perfectly spiced, paired with a buttery crust that holds everything together. Plus, the marshmallow topping adds a fun, interactive element during preparation, making it perfect for baking with kids or entertaining guests.

Whether for Thanksgiving, Halloween, or just a chilly autumn evening, this pie brings warmth, comfort, and festive cheer to your dessert table.

Ingredients

• 1 9-inch deep-dish pie crust (store-bought or homemade)
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 cup evaporated milk
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 cups mini marshmallows (for topping)

Equipment

• 9-inch deep-dish pie pan
• Mixing bowls (medium and large)
• Whisk or electric mixer
• Measuring cups and spoons
• Rubber spatula
• Oven with broiler setting
• Cooling rack

Instructions

1. Preheat your oven to 425°F (220°C). Place the pie crust in the pie pan if using store-bought, or prepare your homemade crust accordingly.
2. Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined.
3. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
4. Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
5. Remove the pie from the oven and let it cool for about 20 minutes on a cooling rack.
6. Top the pie evenly with the mini marshmallows, covering the entire surface.
7. Switch your oven to broil on high. Place the pie under the broiler for 1-3 minutes, watching carefully until the marshmallows are golden brown and toasted. Be careful not to burn them!
8. Remove the pie from the oven and allow it to cool for another 30-40 minutes before serving. This helps the marshmallow topping to set slightly.

Tips & Variations

For a gluten-free option, use a gluten-free pie crust or make your own with almond or oat flour.

Try swapping mini marshmallows with marshmallow fluff for a creamier topping, but be sure to toast carefully under the broiler.

For extra crunch, sprinkle chopped pecans or walnuts over the marshmallow topping before broiling.

If you prefer a less sweet pie, reduce the sugars slightly or use a sugar substitute suitable for baking.

Nutrition Facts

Serving Suggestions

This marshmallow pumpkin pie is divine on its own, but you can take it to the next level with a few simple accompaniments. Serve it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a classic pairing.

For a festive touch, sprinkle some cinnamon or nutmeg powder on top of the whipped cream, or drizzle caramel sauce over the slices. A hot cup of spiced apple cider or pumpkin spice latte complements the flavors beautifully, making for a cozy and indulgent dessert experience.

Looking for more delicious fall desserts? Check out our Chocolate Chippy Pumpkin Bread Mix Vegan Recipe Made Easy or try the Best Vegan Christmas Cake Recipes for Festive Baking for extra holiday inspiration.

Conclusion

Our Marshmallow Pumpkin Pie recipe is a winning combination of tradition and whimsy, perfect for those who adore classic pumpkin pie but want to add a fun, sweet twist. With its creamy filling, perfectly spiced flavors, and gooey toasted marshmallow topping, this dessert is sure to become a beloved favorite at your holiday gatherings.

The recipe is simple enough for bakers of all skill levels, yet impressive enough to serve at any special occasion. Once you try it, you’ll understand why this pie is a crowd-pleaser that keeps everyone coming back for seconds.

For more inspiring recipes to complement your seasonal meals, check out our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food and Better Homes and Gardens Vegan Recipes for Every Meal.

Happy baking and enjoy every delicious bite of your marshmallow-topped pumpkin pie!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Marshmallow Pumpkin Pie”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy pumpkin pie topped with a fluffy marshmallow layer, perfect for fall gatherings. This dessert combines classic pumpkin flavors with a sweet, toasted marshmallow finish.”, “prepTime”: “PT20M”, “cookTime”: “PT50M”, “totalTime”: “PT1H10M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 (9 inch) unbaked pie crust”, “1 (15 oz) can pumpkin puree”, “3/4 cup granulated sugar”, “1/2 teaspoon salt”, “1 teaspoon ground cinnamon”, “1/2 teaspoon ground ginger”, “1/4 teaspoon ground cloves”, “2 large eggs”, “1 (12 fl oz) can evaporated milk”, “2 cups mini marshmallows”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 425\u00b0F (220\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Place pie crust in a 9-inch pie pan.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, mix pumpkin puree, sugar, salt, cinnamon, ginger, and cloves.”}, {“@type”: “HowToStep”, “text”: “Beat in eggs, then gradually stir in evaporated milk.”}, {“@type”: “HowToStep”, “text”: “Pour mixture into pie crust.”}, {“@type”: “HowToStep”, “text”: “Bake for 15 minutes, then reduce temperature to 350\u00b0F (175\u00b0C) and bake 35 minutes more.”}, {“@type”: “HowToStep”, “text”: “Remove pie from oven and evenly sprinkle mini marshmallows over the top.”}, {“@type”: “HowToStep”, “text”: “Return pie to oven and bake for 5-7 minutes until marshmallows are golden brown.”}, {“@type”: “HowToStep”, “text”: “Cool pie completely before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “5 g”, “fatContent”: “14 g”, “carbohydrateContent”: “45 g”}}