It’s time to add some whimsy to your favorite traditional Thanksgiving pie! Perfectly spiced pumpkin pie swirled with magical gooey marshmallow fluff and topped with cinnamon whipped cream and pecans.
Marshmallows are an amazing thing people. Let’s review shall we?
They can instantly turn your hot cocoa into a super magical cup of dreams.
Add them to cookies, cupcakes, and baklava and make it a gooey lovely mess of deliciousness.
One word. S more’s.
They can also be the perfect tool for bribing your toddler. “Did you pick up your toys?” Marshmallow. Done. “Did you put your shoes on?” Marshmallow. “Did you poop in the potty” That one gets a TON of marshmallows. “Did you brush your teeth?” Marshmallow. Well, that one kind of negates the brushing of the teeth. But they’re mostly made of air right?
So this was my very first time baking a pumpkin pie. To make things just a little more complicated for myself I decided to make a Marshmallow Swirl Pumpkin Pie. Just kidding. It wasn’t complicated, but I will confess that through the entire baking time of 45 minutes, my little nose was pressed against that oven door. I tend to do that when I experiment in the kitchen.
The pie filling is pretty simple yet very creamy and delicious. Add the marshmallow fluff and it’s magical. Remember, marshmallows = magic. I came across a tip from Sally’s Baking Addiction for pumpkin pies. A pinch of pepper! It’s supposed to really heighten the spice and flavor in the pie. I used marshmallow fluff, but since it tends to be really tacky and sticky, I beat it with a little cream cheese and cream so I could “swirl” it in the pie batter. I think the cream cheese also prevented it from puffing up too much while baking.
- Pumpkin Pie Filling
- 1 (15 ounce) can pumpkin puree
- 3 egg yolks
- 1 large egg
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly grated nutmeg
- pinch of pepper
- 1 9 inch unbaked pie crust
- Marshmallow Swirl
- 1/2 cup marshmallow fluff
- 2 Tablespoons softened cream cheese
- 2-3 teaspoons cream
- Preheat oven to 425 F.
- Fit the pie crust into your pan and crimp the edges.
- With an electric mixer, on medium, beat the pumpkin puree, egg yolks and egg until smooth.
- Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and pepper and mix until combined.
- Pour batter into crust.
- In a small bowl, beat the cream cheese, marshmallow fluff and cream until smooth.
- Drop spoonfuls of marshmallow cream into the pumpkin pie batter and carefully swirl with a knife.
- Place in the oven on the middle rack and bake for 15 minutes.
- Next, reduce the heat to 350 F and bake for an additional 30-40 minutes until set in the middle.
- Let cool completely before serving. It’s best served chilled.
Add some more magic to the holidays:
Chocolate Chip Pecan Pie Pumpkin Bars
Chocolate Toffee Pumpkin Whoopie Pies
Love pumpkin pie! Awesome idea to make a little marshmallow swirl too – this looks totally so delicious!
Thank you Thalia!
Wow, this pie looks amazing!! I bet the marshmallow in there is to die for. Pinned!
Thank you Rachel 🙂
Hahaha, bribing with marshmallows now, are we? I appreciate it.
Yes 🙂 Marshmallows are the perfect tool for potty training. And for everything else.
Dude how do you ALWAYS make the most amazing looking things EVER. Seriously what do you do with them all!?!
Haha! Thanks Erica 🙂 I HAVE to take everything I make to work otherwise I will eat it all. All of it.
haha I do that too when I’m baking something new! I obsessively watch it and check on it and just generally worry the entire time that it will be failure! Your first pumpkin pie is a smash hit!!! Love that marshmallow swirl! Such a good idea! Pinned!
Thanks Lindsey!