Introduction

Pumpkin Pie with Toasted Marshmallow Topping is a delightful twist on the classic fall favorite. The creamy pumpkin filling pairs beautifully with a billowy, toasted marshmallow layer that adds sweetness and texture. This dessert is perfect for holiday gatherings or any cozy occasion.

A slice of pie sits on a white plate with a silver fork beside it, all placed on a white marbled texture surface. The pie has two layers: a thick bottom layer of smooth, orange filling with a soft crumbly texture, and a top layer of fluffy white meringue with light brown toasted spots. The crust is golden brown, flaky, and risen slightly around the edges, cradling the filling and meringue. The meringue peaks gently, with soft curves and a toasted golden touch on some tips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Pie Crust:

1 1/4 cups (175g) flour
2 teaspoons sugar
1/4 teaspoon salt
4 ounces (115g) chilled unsalted butter, cubed
3-4 tablespoons ice water

Pumpkin Pie Filling:

1 3/4 cups (425g) pumpkin or butternut squash puree
1 cup (250ml) heavy cream
1/2 cup (125ml) whole or lowfat milk
3 eggs, at room temperature
3/4 cups (160g) packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
Pinch of salt
1/4 teaspoon grated nutmeg
1/2 teaspoon vanilla extract
1 tablespoon Cognac or brandy

Marshmallow Topping:

1 envelope (7g) unflavored powdered gelatin
1/4 cup (60ml) cold water
1/3 cup (80ml) cold water
1/3 cup (80ml) light corn syrup
1/2 cup (100g) sugar
1 teaspoon vanilla extract
3 large egg whites, at room temperature

Instructions

Step 1: Make the pie dough by mixing flour, sugar, and salt in a stand mixer or food processor. Add chilled butter and mix until the butter pieces are pea-sized.
Step 2: Add 3 tablespoons ice water and mix until dough starts to come together; add 1 more tablespoon if needed. Shape into a disk, wrap in plastic, and refrigerate at least 1 hour.
Step 3: Roll dough on a floured surface or between parchment paper to about 13 inches (33cm) diameter. Transfer to a 9-inch (23cm) pie plate, fold edges under, and crimp.
Step 4: Preheat oven to 375ºF (190ºC). Prick dough with a fork, line with foil, fill with pie weights or beans, and bake 15-20 minutes. Remove weights and foil; bake 5-8 more minutes until golden. Lower oven to 350ºF (180ºC).
Step 5: Prepare pumpkin filling by blending pumpkin puree, cream, milk, eggs, brown sugar, spices, salt, vanilla, and Cognac until smooth.
Step 6: Warm filling gently in a saucepan, stirring constantly until just warm—do not overheat.
Step 7: Pour warm filling into the prebaked pie crust. Bake 45-50 minutes until pie is puffed and center is nearly set but slightly jiggly. Begin checking at 35 minutes. Cool on a wire rack.
Step 8: For marshmallow topping, sprinkle gelatin over 1/4 cup cold water and let soften.
Step 9: Heat 1/3 cup water, corn syrup, and sugar in a saucepan with a candy thermometer. When syrup reaches 210ºF (99ºC), start whipping egg whites until frothy.
Step 10: Increase mixer to high when syrup hits 245ºF (118ºC) and slowly drizzle syrup into egg whites while whipping.
Step 11: Stir softened gelatin into the warm syrup pan until dissolved, then drizzle into whites with mixer running. Add vanilla and beat 5-10 minutes until cool to room temperature.
Step 12: Preheat oven to 450ºF (230ºC) and place rack in upper third. Spread marshmallow topping over pie making peaks and valleys.
Step 13: Bake 4-5 minutes until deep golden brown. Watch carefully to avoid burning. Cool before slicing and serving.

Tips & Variations

Use canned 100% pure pumpkin if short on time, but avoid pre-spiced pumpkin pie filling for best flavor control.
Warm the pumpkin filling before baking to ensure a smoother texture and crisper crust.
If you want to skip the Cognac, increase vanilla extract to 1 1/2 teaspoons instead.
The corn syrup is essential for the marshmallow’s texture—do not substitute with honey or syrup alternatives.
For a simpler dessert, omit the marshmallow topping and serve pie with whipped cream or vanilla or cinnamon ice cream.
Use a thin sharp knife dipped in warm water to slice the pie neatly, wiping blade between slices.

Storage

Store the pie covered in the refrigerator for up to two days. If the marshmallow topping is browned in advance, it may become a bit tougher and harder to slice. It’s best to toast the topping just before serving. The pie can be served chilled or at room temperature. Leftovers reheat well gently in a low oven.

How to Serve

A close-up view of a lemon meringue pie shows three clear layers: the bottom layer is a golden brown crust with a flaky texture and crimped edges; the middle layer is hidden but implied to be lemon filling under the meringue; the top layer is white fluffy meringue with browned peaks and soft swirls giving it a toasted look. The pie is in a round metal pie pan, resting on a wire rack over a white marbled surface, with a white cloth having red stripes and a silver pie server placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, you can use canned 100% pure pumpkin puree. Avoid pre-spiced pumpkin pie filling to control the flavors yourself.

Can I prepare the dough or filling in advance?

Absolutely. The dough can be made up to two days ahead and kept refrigerated or frozen. The filling can also be made two days in advance and warmed slightly before baking.