Pumpkin Time! Let's Make a Marshmallow Pumpkin Pie

I love Fall, if for no other reason than because of pumpkins.  Recipes for pumpkin goodies are appearing all over the internet.  Now I have to admit that almost anything pumpkin is my downfall.   I have been known to eat a whole pumpkin pie alone (maybe not in one sitting but over the course of a Thanksgiving Day. 

Over the years I have collected my share of tried-and-true pumpkin recipes.  The recipe I’m going to share today is one of my favorites.  When I make this I have to fight off the rest of the family just to get a bite—it’s that popular!

Ingredients

1 package (10 ounces) large marshmallows
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup heavy cream
1 cracker crust (9 inches)
Additional whipped topping, optional

Instructions

In a Large Saucepan, combine the first six ingredients.  Cook and stir over medium heat for 8 - 10 minutes or until the marshmallows are melted.  Chill the pumpkin mixture in the refrigerator for about one hour.

Once the mixture is nearly chilled, whip the heavy cream with an electric mixer on high speed until soft peaks form.

Fold whipped cream into the pumpkin mixture and spoon into the graham cracker crust.  refrigerate 3 hours or until set.  If desired, serve with additional whipped tipping. 

This may not be a traditional pumpkin pie but it is a great alternative and one of our family’s favorites.  The best part of this pie is that it’s no bake – the hardest part is waiting for it to chill! 

I plan on sharing more pumpkin recipes but if you are interested in pumpkin-themed sewing projects here is one of my favorites. 

See the cute fabric pumpkins in this photo.  Learn how to make them.  How to Make Fabric Pumpkins