PUMPKIN MARSHMALLOW RECIPES

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MARSHMALLOW PUMPKIN PIE RECIPE: HOW TO MAKE IT



Marshmallow Pumpkin Pie Recipe: How to Make It image

This was one of my mom's favorite pie recipes. She was a great cook and was always generous with her recipes, yet she rarely shared this special one. —Ruth Ferris, Billings, Montana

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 280 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 287mg sodium, CarbohydrateContent 49g carbohydrate (33g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

PUMPKIN SLAB PIE RECIPE - PILLSBURY.COM



Pumpkin Slab Pie Recipe - Pillsbury.com image

We took our Perfect Pumpkin Pie and transformed it into a slab pie for a crowd! Every bite is just like the traditional creamy, smooth, pumpkin-flavored pie you're used to, but with a greater crust-to-filling ratio (Added bonus: There's no need for a pie pan!). Bake this classic dessert for everyone in your family and then some this holiday season.

Provided by Pillsbury Kitchens

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Yield 16

Number Of Ingredients 7

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 eggs
1 1/4 cups sugar
2 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 1/4 cups canned pumpkin (from two 15-oz cans)
2 cups evaporated milk (from two 12-oz cans)

Steps:

  • Heat oven to 425°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough slightly, if necessary. Fold extra crust underneath and slightly on top edges of pan. Flute or crimp edges. Bake 6 minutes. Reduce oven temperature to 350°F.
  • Meanwhile, in large bowl, beat eggs with whisk. Beat in remaining ingredients until well blended. Pour into prebaked crust.
  • Bake 33 to 36 minutes or until knife inserted in center comes out clean. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store in refrigerator.

Nutrition Facts : Calories 230 , CarbohydrateContent 36 g, CholesterolContent 40 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 19 g, TransFatContent 0 g

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