Description
A straightforward recipe for a creamy pumpkin filling with a crunchy chocolate crust and toasty marshmallows, perfect for Thanksgiving.
Ingredients
Scale
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- 1 (12-ounce) can evaporated milk (or 1 1/2 cups half and half)
- 3/4 cup (150g) granulated sugar
- 2 teaspoons pumpkin pie spice (cinnamon, nutmeg, ginger blend)
- 1/2 teaspoon salt
- 1 (9-inch) chocolate crumb pie crust
- About 1 cup mini marshmallows
Instructions
- Step 1: Preheat Oven: Heat your oven to 350°F (177°C). Place the chocolate pie crust on a rimmed baking sheet to catch any filling that might bubble over during baking.
- Step 2: Make Filling: In a mixing bowl, whisk together the pumpkin puree, room-temperature eggs, evaporated milk, granulated sugar, pumpkin pie spice, and salt. Whisk for about one minute until the mixture is completely smooth and lump-free, ensuring an even, creamy filling.
- Step 3: Fill the Crust: Pour the smooth pumpkin filling into the prepared chocolate pie crust on the baking sheet. Depending on the crust brand, some filling might remain—reserve this if desired (see Recipe Notes).
- Step 4: Bake Pie: Bake in the preheated oven for about 45 minutes. The pie is set when the edges are firm but the center still jiggles slightly when gently shaken. If the center is not set, continue baking another 5 to 10 minutes checking periodically for the jiggle test.
- Step 5: Cool Pie: Remove the pie from the oven and let it cool on the counter for about 20 minutes. Cooling helps the filling set properly and makes slicing less messy.
- Step 6: Top with Marshmallows: Evenly arrange the mini marshmallows over the entire surface of the pie filling. Covering the filling fully helps prevent the pumpkin from burning under the broiler.
- Step 7: Broil Marshmallows: Set the oven broiler to high. Place the pie under the broiler and toast the marshmallows for about 3 minutes. Watch closely to prevent burning; rotate the pie every minute if marshmallows brown unevenly. The marshmallows should become golden brown and puffed.
Notes
- Room Temperature: Store pie in an airtight container at room temperature away from heat and sunlight for up to 2 days.
- Refrigeration: Cover loosely with plastic wrap or foil and refrigerate in an airtight container for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and foil; store in a freezer container for up to 2 months. Thaw overnight in the refrigerator before serving.
- Use room temperature eggs for better emulsification in the filling.
- Look for a slight jiggle in the center to avoid overbaking and maintain a creamy texture.
- Rotate the pie during marshmallow broiling to ensure even toasting and avoid burning.
- If the marshmallow layer is thin, add an extra 1/2 cup mini marshmallows before broiling for a thicker topping.
- Reserve leftover filling and bake separately in a ramekin for 20-25 minutes as an extra treat.
- To prevent cracks in the pie, allow it to cool gradually at room temperature before refrigeration.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg