adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini Marshmallow-Pumpkin Pies
Mini Marshmallow-Pumpkin Pies
0 Likes
Prep Time:
15 minutes
Total Time:
1 hour
Gingersnap crust mini pumpkin pies topped with toasted marshmallows and pecans.
Ingredients:
  • 1 cup crushed gingersnap cookies
  • 2 tablespoons butter, melted
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3/4 cup whipping cream
  • 2 eggs
  • 1/2 cup miniature marshmallows
  • 1/4 cup chopped pecans
Instructions:
  • Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners, then give them a quick spritz of cooking spray.
  • Combine crushed cookies with melted butter in a medium bowl until fully mixed. Press the mixture firmly into the bottoms and up the sides of paper cups.
  • Combine pumpkin, brown sugar, pumpkin pie spice, salt, whipping cream, and eggs in a large bowl. Whisk until smooth and spoon mixture evenly into crusts.
  • Bake the pies for 25 minutes. Sprinkle marshmallows and pecans evenly over the pies, then bake for an additional 8 minutes or until the marshmallows are toasted. Let them cool for 10 minutes before removing from pans. Serve warm or chilled and store tightly covered in the refrigerator.

Similar Recipes