Marshmallow Pumpkin Pie
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
  1. In a large bowl, cream together cream cheese and sugar until smooth.
  2. Mix in pumpkin pure, cinnamon, pumpkin pie spice, and salt. Beat until creamy and smooth.
  3. Add marshmallow cream and beat again.
  4. Pour filling into pie crust and refrigerate for at least 2 hours.
  5. Garnish with whipping cream.
Recipe by Chef in Training at