Author: Nikki
This Marshmallow Pumpkin Pie is creamy, smooth, fluffy and a perfect fall dessert. The marshmallow creme lightens and softens up the texture of pumpkin pie and creates a delicious recipe that will be a hit at the table.
- 9 inch pie crust, baked and cooled
- 8 ounces cream cheese, softened
- ½ cup sugar
- 1½ cups pumpkin pure
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 7 ounce jar marshmallow crème
- In a large bowl, cream together cream cheese and sugar until smooth.
- Mix in pumpkin pure, cinnamon, pumpkin pie spice, and salt. Beat until creamy and smooth.
- Add marshmallow cream and beat again.
- Pour filling into pie crust and refrigerate for at least 2 hours.
- Garnish with whipping cream.
Recipe by Chef in Training at https://www.chef-in-training.com/marshmallow-pumpkin-pie/
3.4.3177