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Pumpkin Pie with Toasted Marshmallow Topping Recipe

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★★★★★

4.8 from 115 reviews

A delightful pumpkin pie recipe featuring a flaky homemade crust, rich pumpkin or butternut squash filling, and a unique toasted marshmallow topping that adds a sweet, billowy contrast. This festive dessert marries classic spices with a modern twist, perfect for holiday gatherings or any autumn celebration.

Ingredients

Scale

Pie Crust

  • 1 1/4 cups (175g) all-purpose 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 large 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 (optional; substitute with 1 1/2 teaspoons vanilla extract if omitted)

Marshmallow Topping

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

Instructions

  1. Make the Pie Dough: In a stand mixer fitted with the paddle attachment or food processor, combine flour, sugar, and salt. Add chilled butter and mix until pieces are pea-sized. Add 3 tablespoons ice water, add an extra tablespoon if needed, and mix until dough just begins to come together. Turn onto a work surface, shape into a disk, wrap in plastic, and refrigerate at least 1 hour.
  2. Roll out Dough and Prepare Crust: Roll the chilled dough to about a 13-inch (33cm) diameter on a lightly floured surface or between parchment paper. Transfer to a 9-inch (23cm) pie plate, fold edges under, and crimp the rim.
  3. Blind Bake the Crust: Preheat oven to 375ºF (190ºC). Prick dough with fork, line with foil, and fill with pie weights or dry beans. Bake 15-20 minutes until golden, remove weights and foil, bake another 5-8 minutes until well-browned. Reduce oven temperature to 350ºF (180ºC).
  4. Prepare Pumpkin Filling: Blend pumpkin puree, cream, milk, eggs, brown sugar, ginger, cinnamon, cloves, black pepper, salt, nutmeg, vanilla, and Cognac or brandy until smooth. Warm gently in a saucepan, stirring constantly, until just warm to the touch (do not overheat).
  5. Bake the Pie: Pour warm filling into prebaked crust. Bake 45-50 minutes until center is just about set but still slightly jiggly. Start checking after 35-40 minutes. Let cool completely on a wire rack. Chill or serve at room temperature.
  6. Make the Marshmallow Topping: Sprinkle gelatin over 1/4 cup cold water; set aside. In a small saucepan with candy thermometer, heat 1/3 cup cold water, light corn syrup, and sugar to 210ºF (99ºC). Begin whipping egg whites until frothy as syrup heats to 245ºF (118ºC). Slowly drizzle syrup into whites while whipping at high speed. Scrape gelatin into warm syrup pan, dissolve, and slowly drizzle into whites while whipping. Add vanilla. Beat 5-10 minutes until room temperature.
  7. Toast the Marshmallow Topping: Preheat oven to 450ºF (230ºC), position rack on upper third. Spread marshmallow topping over pie evenly with a spatula, creating peaks and valleys. Bake 4-5 minutes until deep golden brown, watching carefully to prevent burning. Cool before slicing.

Notes

  • Corn syrup is essential for the marshmallow topping’s texture; ensure to use light corn syrup without high-fructose corn syrup.
  • Gelatin substitutes like agar-agar have not been tested with this recipe and may affect texture.
  • For neat slicing, dip a thin sharp knife in warm water and wipe clean between slices.
  • Pie dough can be made and refrigerated up to two days ahead, or frozen up to two months; bake from frozen with pie weights.
  • Filling can be prepared up to two days ahead, warmed slightly before baking.
  • Marshmallow topping can be browned in advance; keep refrigerated but browning ahead may harden topping making slicing harder.
  • The pie can be served chilled or at room temperature.
  • For a simpler version, omit marshmallow topping and serve with whipped cream or ice cream.

Keywords: pumpkin pie, toasted marshmallows, holiday dessert, autumn pie, pumpkin custard pie, marshmallow topping, pumpkin spice pie

Find it online: https://topreci.com/pumpkin-pie-with-toasted-marshmallow-topping-recipe/