Pumpkin Pie with Marshmallow Frosting
Pumpkin Pie with Marshmallow Frosting
Pumpkin Pie with Marshmallow Frosting
Pumpkin Pie with Marshmallow Frosting

Pumpkin Pie with Marshmallow Frosting

David Venable

We made this sweet Thanksgiving treat even sweeter by adding a fluffy marshmallow topping.

Pie

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1-1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 large eggs
  • 1 (15-oz) can pumpkin purée
  • 1 (12-oz) can evaporated milk
  • 1 unbaked store-bought pie crust

Directions

To prepare the pie, preheat the oven to 365°F. Unroll the pie crust and gently press it into the sides of a 9" pie plate; set aside.
Combine the sugars, cinnamon, ginger, cloves, nutmeg, and salt in a small bowl; set aside.
Lightly whisk the eggs, pumpkin purée, and evaporated milk in a medium-size bowl. Add the sugar-spice mixture and stir until evenly incorporated. Pour the mixture over the crust.
Bake for 60-70 minutes, or until a knife inserted in the center comes out clean. Cool completely. Refrigerate until needed.
To prepare the frosting, combine the marshmallow fluff and whipped topping in a large bowl. Whip the ingredients with a stand or hand mixer (fitted with a whisk attachment) for 2-3 minutes, on medium-high speed, until light and fluffy and fully incorporated.
Spread the topping evenly over the cooled pie before serving.

Frosting

  • 1 (7.5-oz) jar marshmallow fluff
  • 1 (12-oz) container whipped topping

Cook's Notes

Not a marshmallow fan? Just make the pie…it’s the unfooled-around-with classic version. Just don’t forget the whipped cream!

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