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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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 : Calories 280 calories, Fat 9g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE MARSHMALLOW PUMPKIN PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- For the ganache: Put the chocolate in a bowl. Heat the cream in a saucepan over medium heat until hot. Add the vanilla. Pour over the chocolate pieces and mix until the chocolate is melted and the mixture is combined.
- For the marshmallow whipped cream: In a mixer fitted with a paddle attachment, beat the marshmallow cream and butter until combined, about 30 seconds.
- In a mixer fitted with whisk attachment, whisk the cream in a separate mixer bowl until frothy. Lower the speed and gradually add the powdered sugar. When added, increase the speed and whisk until stiff peaks form. Add the marshmallow and butter mixture to the cream and whisk until smooth.
- For the pie: Pour the ganache over the pumpkin layer. Let set at room temperature for 40 minutes or flash-chill in the freezer for 15 minutes.
- Pile the marshmallow whipped cream over the ganache in a high-domed mound--scale is everything. Insert seasonal chocolate lollipops in the marshmallow whipped cream.
PUMPKIN SPICE BREAD WITH TOASTED MARSHMALLOWS
Delicious pumpkin spice loaves are 'frosted' with mini marshmallows toasted under the broiler.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Coat 2 (9x5-inch) loaf pans with no-stick cooking spray.
- Combine flour, baking powder, baking soda, pumpkin pie spice and salt. Beat pumpkin, oil, sugar and eggs in bowl with electric mixer until well blended. Add dry ingredients; mix well. Divide batter between prepared loaf pans.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Turn oven to broil. Sprinkle marshmallows evenly over breads. Broil 3 minutes or until marshmallows are lightly browned. Cool completely.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 44.3 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 279.7 mg, Sugar 25.1 g
PUMPKIN MARSHMALLOW PIE---NO BAKE
Make and share this Pumpkin Marshmallow Pie---No Bake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 35m
Yield 2 pies
Number Of Ingredients 5
Steps:
- Whip whipping cream until soft peaks form set aside.
- Combine pumpkin, marshmallows and cinnamon in heavy pan -- over low heat till marshmallows are melted.
- Cover and chill thoroughly.
- Blend chilled mixture till fluffy --
- Fold in whipped cream.
- Divide and spread evenly into pie crusts --
- Chill until firm.
Nutrition Facts : Calories 2961.6, Fat 148.4, SaturatedFat 67.5, Cholesterol 326.1, Sodium 1684.4, Carbohydrate 407.7, Fiber 5.5, Sugar 258, Protein 22.2
TOASTED MARSHMALLOW PUMPKIN PIE
The pumpkin pie is old-school. The toasted marshmallow fluff, decidedly retro. Put them together, though, and you've got a modern, sophisticated Thanksgiving dessert that also happens to be a smooth, creamy, spicy, gooey grand finale.
Provided by Mindy Segal
Categories dessert
Time 3h45m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Brown butter: In a small saucepan, melt 2 sticks unsalted butter over medium-low heat. Cook until the milk solids separate out and turn golden brown and fragrant like toasted nuts, 10 minutes. Refrigerate until solid, 15 minutes. You will end up with half the amount of brown butter. Meanwhile, pulse the graham crackers to fine crumbs in a food processor. Place in a bowl and set aside.
- Crust: Add the brown butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to break up, 30 seconds, then add the brown sugar and continue mixing on medium speed until aerated, 2 minutes. Scrape the sides and bottom of the bowl to bring the batter together. Crack the egg into a small cup or bowl with the vanilla and, with the mixer on medium speed, add to the batter to combine almost completely. Turn mixer off and scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed until nearly homogeneous, 20-30 seconds. Add both flours, salt, and graham cracker crumbs all at once and mix on low speed until the dough just comes together but still looks shaggy, about 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough together completely. Stretch a sheet of plastic wrap on a work surface and wrap dough into a rectangle. Refrigerate until chilled throughout, 1 hour or up to overnight.
- Bring dough to room temperature, 10 minutes. Spray pie tin with nonstick spray. Press pieces of dough into the bottom and up the sides of the pie tin, cleaning off edge of excess dough. Press plastic wrap on top of dough to make sure it's even and no thicker than ¼-inch. Chill dough while making pumpkin filling.
- Filling: Preheat oven to 400 degrees F. In a bowl, whisk eggs, vanilla, sugar, pumpkin, ginger, cloves, cinnamon, salt, molasses, evaporated milk, and bourbon. Pour into the chilled pie crust (you may have some custard left over, depending on the size of your pie tin). Place on baking sheet and bake 15 mins, then turn oven down to 325 degrees F and bake approximately 40 minutes more, until custard is set. Let cool while you make the marshmallow fluff.
- Marshmallow fluff: In a medium saucepan, cook sugar, water, and corn syrup on high heat until the temperature reaches 238 degrees F. Meanwhile, in a stand mixer, whip egg whites, salt, and cream of tartar on medium until stiff peaks form. When sugar is at 238 degrees F, turn mixer to low, and slowly add sugar to egg whites. Increase speed to high and whip until the mixture is cool, aerated, and super thick. "Fluff" it on top of the cooled pie, using two spoons to form peaks.
- Assembly: Using a kitchen blowtorch, toast the marshmallow topping until it's tan and toasty, 20-30 seconds. (If you don't have a blowtorch, stick it under the broiler.) Serve.
PUMPKIN DIP WITH MARSHMALLOW FLUFF
This is a great fall recipe to use at any holiday party! It has a wonderful sweet pumpkin flavor with a smooth texture! I like to serve the dip in a small, hollowed-out pumpkin and surround it with graham crackers and vanilla wafers for dipping!
Provided by ssjen
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 32
Number Of Ingredients 5
Steps:
- Combine pumpkin, whipped topping, marshmallow fluff, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer until smooth. Place in the refrigerator and let chill for 5 to 10 minutes before serving.
Nutrition Facts : Calories 63.7 calories, Carbohydrate 12 g, Fat 1.8 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 104.8 mg, Sugar 8.2 g
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