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