Ingredients
Scale
- 1 (9-inch) pre-made or homemade pie crust
- 1 can (15 ounces) pure pumpkin puree
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows (or large marshmallows cut into smaller pieces)
Substitution suggestions: If you prefer a lighter pie, you can swap heavy cream for full-fat coconut milk for a subtle twist. For the crust, a gluten-free option works beautifully if you use your favourite mix or store-bought alternative. And if mini marshmallows are hard to find, just chop large ones into bite-sized pieces; I often did this as a child when the cupboard was sparse.
Instructions
- Preheat your oven to 350°F (175°C). If you’re using a homemade crust, blind bake it for 10 minutes to prevent sogginess. I remember my mum’s patience in this step; she’d poke the crust gently with a fork, making sure it didn’t puff up like a balloon.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until smooth and well combined. This step always reminds me of those early mornings, when the kitchen was quiet except for the soft whisking sounds and the promise of something delicious.
- Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
- Bake the pie for about 50-60 minutes, or until the filling is mostly set but still slightly wobbly in the centre. My mum taught me to check by gently shaking the pie—if just a tiny bit jiggles, it’s perfect.
- Remove the pie from the oven and immediately sprinkle the mini marshmallows evenly over the top. Don’t skimp here; the marshmallow layer is the crowning glory.
- Return the pie to the oven and bake for another 5-7 minutes, or until the marshmallows are golden and toasted. You can switch your oven to broil for the last 1-2 minutes to get that perfect char, but watch closely—marshmallows can go from toasted to burnt in a blink! I learned this the hard way as a child, rushing to rescue the pie before it blackened.
- Allow the pie to cool for at least an hour before slicing to let the filling set properly. This wait is always the hardest part for me, but it makes the slices neater and the flavours more pronounced.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
