PieDay Friday-Pumpkin Marshmallow Pie

A classic Thanksgiving dessert meets a classic camp-fire dessert. This no-bake pumpkin pie is made sweeter by a toasted marshmallow topping.  It's so easy to make but it tastes like a lot of work and makes a striking presentation.

Check out 504 and Main for this week's Tickled Pink. You may find a few of my pies featured!



Tips:

• The marshmallows can be toasted using a creme brulee torch if desired.
• Vanilla, White Chocolate or even Cheesecake flavored pudding mix can be used instead of butterscotch.

Pumpkin Marshmallow Pie

1 can pumpkin puree

1 13oz jar marshmallow creme

1 package butterscotch instant pudding mix

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

25-40 large marshmallows
1 graham cracker crust

In a medium mixing bowl, combine pumpkin puree and marshmallow creme. Mix on medium speed for 3 to 5 minutes or smooth and even. Add in pudding mix, pumpkin pie spice and cinnamon and mix until well blended.  Pour into graham cracker crust and chill in refrigerator for at least 2 hours. Remove from refrigerator and evenly top with marshmallows. Place in oven and carefully broil on high for 3 minutes or until toasted and browned. Serve immediately.






!!Friday Hops!!