This is a twist on pumpkin pie! Add some marshmallows to the top while baking and get a sweet toasted crust.
Start with preparing the pie crust. For this, I purchased some premade pie crust. Remove the pie crust from the packaging and defrost. Fill the defrosted pie crust with some pumpkin filling. To make the pumpkin filling, mix 15 oz pumpkin puree with 3/4 cup light brown sugar (packed), 2 large eggs, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt. When this is mixed together, add 1 cup evaporated milk.
Fill the pie crust with the pumpkin filling. Add another pie crust on top but cut the center open. This is where you will fill it with some mini marshmallows. Add about 3 cups of mini marshmallows.
Preheat oven to 350 degrees and when the oven is ready, bake the pie for 45 minutes or until a toothpick comes out clean. Let it cool before serving. Enjoy.
Ingredients
For the Pumpkin Filling
- 15 oz pumpkin puree not pumpkin pie filling
- 3/4 cup light brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup of evaporated milk
For the Marshmallow Topping
- 3 cups mini marshmallows or 16 large marshmallows
- 2 tbsp butter
- 1/4 tsp vanilla extract
Pie crust
Directions
- Start with preparing the pie crust. For this, I purchased some premade pie crust. Remove the pie crust and let it defrost.
- To make the pumpkin filling, mix 15 oz pumpkin puree with 3/4 cup light brown sugar (packed), 2 large eggs, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt. When this is mixed together, add 1 cup evaporated milk.
- Fill the pie crust with the pumpkin filling. Add another pie crust on top but cut the center open. This is where you will fill it with some mini marshmallows. Add about 3 cups of mini marshmallows.
- Preheat oven to 350 degrees and when the oven is ready, bake the pie for 45 minutes or until a toothpick comes out clean. Let it cool before serving. Enjoy.
