Best Toasted Marshmallow Pumpkin Pie Recipes

MARSHMALLOW PUMPKIN PIE

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.

TOASTED MARSHMALLOW PUMPKIN PIE

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.

MARSHMALLOW-BROWN BUTTER-PUMPKIN SLAB PIE

Steps:

• Heat oven to 375° F. On lightly floured surface, unroll crusts; stack on top of each other, and roll out to 19 x 14-inch rectangle. Transfer to ungreased 17 x 12-inch rimmed baking pan. Fold any overhanging crust under, even with edges of pan. Place in refrigerator.
• In 1-quart saucepan, melt butter over medium heat. Cook about 5 minutes, stirring constantly, until butter begins to turn a deep golden color. Remove from heat; brush all over bottom of crust.
• In large bowl, beat sugar, pumpkin pie spice, salt and eggs with whisk until well blended. Beat in pumpkin; stir in evaporated milk. Pour into crust.
• Bake 30 to 35 minutes or until set and toothpick inserted in center comes out clean. Transfer to cooling rack to cool completely.
• Cut marshmallows in half; place cut sides down on top of filling. Use kitchen torch or oven broiler (on high) to toast marshmallows.

MILE-HIGH PUMPKIN PIE

Steps:

• For the pie dough: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until pea-size pieces remain. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, pulsing after each addition.
• Put the dough on a large piece of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight. (The dough can also be frozen for up to 2 months.)
• Lightly flour a work surface. Roll out the chilled dough into a 12-inch round and transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour and up to overnight. (If refrigerating overnight, cover with plastic wrap.)
• Preheat the oven to 350 degrees F. Line the chilled dough with foil and fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 minutes more. Transfer to a wire rack to cool completely.
• For the filling: Gently whisk the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until just smooth (do not overmix). Pour the filling into the cooled crust and smooth the top. Bake until the filling is set around the edges but still slightly jiggly at the center, 50 minutes to 1 hour. Transfer to a rack to cool completely.
• For the marshmallow meringue: Bring a few inches of water to a simmer in a medium saucepan. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk to combine. Remove the bowl from the stand mixer base and place over the simmering water (make sure the bottom of the bowl is not touching the water). Cook, whisking constantly, until the sugar is completely dissolved and the mixture feels hot to the touch. Return the bowl to the stand mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Add the marshmallow fluff and vanilla, then beat on medium-high until just combined.
• Gently mound the meringue on top of the filling. Use an offset spatula to spread the meringue all the way to the edges of the crust to completely cover the filling, then make decorative swirls and peaks. Toast the meringue using a kitchen torch or broil 1 to 2 minutes until golden brown (watch the meringue closely if broiling to prevent burning). Slice the pie into wedges and serve.

MINI MARSHMALLOW-PUMPKIN PIES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
• In medium bowl, mix crushed cookies and melted butter until well blended. Press mixture in bottoms and up sides of paper cups.
• In large bowl, beat pumpkin, brown sugar, pumpkin pie spice, salt, whipping cream and eggs with whisk until smooth. Spoon evenly into crusts.
• Bake 25 minutes. Sprinkle marshmallows and pecans evenly over pies. Bake 8 minutes longer or until marshmallows are toasted. Cool 10 minutes. Remove from pans. Serve warm or chilled. Store tightly covered in refrigerator.