Irresistible Toasted Marshmallow Pumpkin Pie Recipe You Have to Try

Growing up in a farmhouse deep in the Blue Ridge Mountains, food was always more than just sustenance — it was a way to share stories, comfort, and love. One of my favorite memories is Mama Lu’s kitchen filled with the sweet scent of fall spices and the warm glow of a fire. That’s exactly the feeling I wanted to capture when I first baked this Toasted Marshmallow Pumpkin Pie. It’s a dessert that feels like a cozy hug on a chilly evening, bringing together the earthiness of pumpkin with the childhood delight of toasted marshmallows. This pie isn’t just dessert; it’s a slice of home, where simple ingredients come alive with a pinch of soul.

Why You’ll Love This Toasted Marshmallow Pumpkin Pie

This pie is a love letter to fall, and to the memories Mama Lu and I created in her kitchen. It’s not your usual pumpkin pie — the toasted marshmallows on top add a playful, gooey layer that’s as nostalgic as a porch swing in the late afternoon. If you’ve ever enjoyed sitting by a campfire, watching marshmallows turn golden and sticky, this pie will transport you there without the chill of the night air.

What makes this pie truly special is how it bridges generations. The pumpkin filling is rich and spiced just right — think cinnamon, nutmeg, and a whisper of cloves — flavors Mama Lu swore by but never measured. The marshmallow topping is the perfect finishing touch, adding warmth and a little bit of crunch where the sugar caramelizes under the broiler. It’s a dessert that invites conversation, just like the Sunday pot roasts and blackberry jams from my childhood.

Whether you’re baking for family, friends, or simply to treat yourself, this pie delivers comfort and joy in every forkful. It’s the kind of recipe you’ll find yourself making year after year, savoring both the pie and the memories it brings back.

Ingredients You’ll Need for This Toasted Marshmallow Pumpkin Pie

• 1 (9-inch) unbaked pie crust (store-bought or homemade — I always lean toward a flaky, butter crust like Mama Lu’s)
• 1 (15-ounce) can pumpkin puree (or fresh pumpkin puree if you’re feeling ambitious)
• 3 large eggs
• 1 cup packed light brown sugar
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows (for that perfect toasted layer on top)

Substitution tips: If you don’t have heavy cream, you can use all whole milk, but the texture will be a bit lighter. For a dairy-free option, substitute coconut cream and almond milk, which pairs surprisingly well with pumpkin. And if you prefer a gluten-free crust, pre-made options or a simple almond flour crust work beautifully.

Nutrition Facts

• Calories: Approximately 380 per serving (1/8th of the pie)
• Protein: 5g
• Fat: 18g (mostly from cream and butter in the crust)
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 30g (includes natural sugars and added brown sugar)
• Sodium: 210mg

Keep in mind, this pie is a treat — a little indulgence that’s perfectly suited for special occasions and slow, cozy evenings. Like all good things from Mama Lu’s kitchen, it’s best enjoyed with gratitude and company. Learn more: Irresistible Pumpkin Streusel Cheesecake Delight You Have to Try

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Steps to Create Your Toasted Marshmallow Pumpkin Pie

1. Preheat your oven to 350°F. If you’re using a homemade crust, roll it out and gently press it into your pie dish. If it’s store-bought, just unroll and fit it in. Prick the bottom lightly with a fork to prevent bubbles.
2. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, heavy cream, milk, cinnamon, nutmeg, cloves, salt, and vanilla extract. Mama Lu never measured precisely, so trust your instincts to balance those warm spices — taste the filling (before adding eggs) to find that perfect blend.
3. Pour the filling into the prepared pie crust. Smooth the top gently with a spatula.
4. Bake the pie on the middle rack for about 50-60 minutes. You’ll want the edges to be set and the center just slightly jiggly — it will firm up as it cools, just like Mama Lu’s skillet cornbread.
5. Remove the pie from the oven and let it cool for 10 minutes, then sprinkle the mini marshmallows evenly over the top. This is my favorite part — it feels like adding a fluffy, sweet blanket over the pumpkin.
6. Place the pie under the broiler for 1-3 minutes, watching closely. The marshmallows will puff and toast to a golden brown. Don’t walk away — marshmallows can go from perfect to burnt in seconds!
7. Let the pie cool completely on a wire rack before slicing. This waiting is tough, but it helps the filling set and makes for cleaner slices.

One thing Mama Lu taught me was patience. Whether waiting for biscuits to rise or pie to cool, she said good things come to those who wait — and this pie is no exception.

Tips for Making the Best Toasted Marshmallow Pumpkin Pie

• Use fresh spices: Nothing beats the aroma of fresh ground nutmeg and cinnamon. If your spices are older than a few months, freshen them up for the best flavor.
• Don’t skip the resting time: Letting the pie cool before adding marshmallows and before slicing ensures it holds together beautifully.
• Watch your broiler: Marshmallows toast fast. Keep your eyes on them, and pull the pie out at the first sign of golden brown.
• Try a homemade crust: If you’re up for it, making your own crust adds that extra layer of love — I still remember Mama Lu’s buttery crust that flaked perfectly with every bite.
• For extra depth: Add a splash of bourbon or maple syrup to your filling. These subtle touches bring out the warmth of fall flavors and remind me of family gatherings where someone always had a secret ingredient.

Serving Suggestions and Pairings

This pie is a star all by itself, but pairing it with a few simple touches makes the experience even richer. When I bring this pie to potlucks or holiday dinners, I like to serve it with a dollop of freshly whipped cream, lightly sweetened with a hint of vanilla. It’s like adding a cloud of softness that balances the toasted marshmallows.

For drinks, a warm cup of spiced cider or a mug of strong black coffee complements the pie’s sweetness beautifully. On chillier evenings, I love a splash of cream in my coffee — it reminds me of Mama Lu’s kitchen, where everyone gathered around the table, sharing stories and warmth.

If you want to get fancy, sprinkle a few toasted pecans or walnuts on top of the whipped cream. The crunch adds a lovely contrast and a touch of rustic charm, much like the nutty cornbread crumbs Mama Lu always kept handy for Sunday suppers.

Storage and Reheating Tips

Leftover pie is a treasure, especially when it’s as rich and comforting as this one. To keep your Toasted Marshmallow Pumpkin Pie fresh:

• Cover it tightly with plastic wrap or foil and store in the refrigerator for up to 4 days.
• When reheating, warm individual slices gently in the microwave for about 20-30 seconds. This softens the filling without melting the toasted marshmallows too much.
• If you want to refresh the marshmallow topping, you can pop the slice under the broiler for just a few seconds — watch carefully to avoid burning.
• For longer storage, you can freeze the pie (without marshmallows) wrapped tightly in foil and plastic wrap. Thaw overnight in the fridge before reheating and adding fresh marshmallows on top.

In all my years of baking and sharing with friends and family, I’ve learned that treating leftovers with care means the love baked into the pie lasts a little longer.

Frequently Asked Questions

What are the main ingredients for Toasted Marshmallow Pumpkin Pie?

The main ingredients for Toasted Marshmallow Pumpkin Pie include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Toasted Marshmallow Pumpkin Pie?

The total time to make Toasted Marshmallow Pumpkin Pie includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Toasted Marshmallow Pumpkin Pie ahead of time?

Yes, Toasted Marshmallow Pumpkin Pie can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Toasted Marshmallow Pumpkin Pie?

Toasted Marshmallow Pumpkin Pie pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Toasted Marshmallow Pumpkin Pie suitable for special diets?

Depending on the ingredients used, Toasted Marshmallow Pumpkin Pie may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Toasted Marshmallow Pumpkin Pie is more than just a recipe — it’s a bridge to the past, a warm memory of Mama Lu’s kitchen, and a way to bring comfort and joy to your own table. It’s a reminder that food, when made with care and a little bit of soul, can connect us to the stories and people we cherish.

As you slice into this pie, I hope you feel the same sense of home and togetherness I’ve felt every time I’ve shared it. Whether it’s a holiday celebration, a casual family dinner, or a quiet night with a loved one, this pie invites you to slow down, savor the moment, and make a memory of your own — just like we always did on the porch swing, flour on our hands and love in the air.