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Marshmallow Pumpkin Pie

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    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

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.

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