Pumpkin Pie Recipe with Marshmallow Topping

This Pumpkin Pie with Marshmallow Topping is a pumpkin pie recipe with a serious “Wow” factor.

When it comes to Thanksgiving nothing will suffice but a homemade pumpkin pie but add a special topping like homemade marshmallow and the results are over-the-top! No time for pumpkin pie? Try my No-Bake Pumpkin Cheesecake Mousse, an even easier pumpkin dessert! 

It’s so much better than a store-bought pie and you’ll be surprised by how easy it can be! 

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How do you make homemade pumpkin pie?

Pumpkin Pie is one of the easiest pies to make! It’s essentially just pureed pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, and salt. Really, that’s all there is to it!

Step 1: Make the Pie Crust

If you want to kick this pie up a notch, you can spend a little time on creating an “Instagram Worthy” pie crust. This is thanks to my most favorite pie-making gadget, The Pastry Wheel Decorator by Talisman Designs. 

This product is SO easy to use and will make you look like such a “Pie Boss” on Thanksgiving!

All you do is just place the wheel on the edge of your pie crust and zip around the edge! It’s that easy! I find this tool works best with a metal pie like as shown below because the rim is flat and allows the pie crust decorator to zip around the rim unencumbered. For this recipe, I’m using a 9″ pie tin.

To preserve the beautiful design of your crust it helps to place the tin in the freezer to firm up while you create the filling.

Do I cook pie crust before filling?

The great thing about this pumpkin pie recipe is that you do not need to pre-bake the crust before filling. You can bake both at the same time. Just make sure your pie dough is well-chilled or frozen before hitting the hot oven.

I typically place my tin in the freezer for 15 minutes before baking and filling. 

Step 2: Make the Pumpkin Pie Filling

In a large bowl, you’ll add pure pumpkin puree. This recipe calls for a full 15-ounces can of puree, which is nice since you’ll use the whole quantity for this recipe. However, if you could only find the 28-ounce can and have leftover puree you can use it to make my Pumpkin Scones or my Pumpkin Cinnamon Roll Loaf as well. 

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is just that – cooked, pureed pumpkin, and nothing more. Pumpkin pie filling is the puree with different spices added to it. Since we are adding our own for this recipe, pumpkin puree is best.

Then, add salt, eggs, and pumpkin pie spice. No pumpkin pie spice? Not to worry! 

The thing about pumpkin pie spice is it’s really easy to make at home! You can try my Homemade Pumpkin Pie Spice Recipe and see for yourself.

I bet you probably already have the spices for homemade pumpkin pie spice sitting in your pantry too! Once you have a little jar of it prepared it can sit in your pantry until you are ready to use it in a Pumpkin Chocolate Cheesecake or my extra moist and delicious Pumpkin Bread Recipe. 

What’s in pumpkin pie spice?

Pumpkin Pie Spice is made by combining (3 tbsp) cinnamon, (2 tsp) ground ginger, (2 tsp) nutmeg, (1 1/2 tsp) allspice and (1 1/2 tsp) cloves.

Do You Need Sweetened Condensed Milk for Pumpkin Pie?

In a word, yes! My Mom has always sworn by the use of sweetened condensed milk in pumpkin pies, mostly for the texture and firmness it provides.

I’ve tried in years past to use a heavy amount of egg yolks to get the same effect, but it just doesn’t compare! It doesn’t create those nice clean slices of pie, the filling just doesn’t set the same. So it’s best to stick with tradition and use sweetened condensed milk. Mom knows best! Have extra sweetened condensed milk? Use it to try my Nutella Ice Cream, No Machine Needed!

Whisk the filling until well-combined, then pour into a pie shell which should be well-chilled or frozen. 

Egg White vs Egg Yolk or Egg Wash?

Right before placing in the oven, brush the edges of the crust with egg white for a pretty shine to the crust. I find the egg white works better over egg yolk or egg wash, mainly because it doesn’t burn as egg yolk does, or turn your crust soggy like an egg wash can do.

Instead, it just adds a pretty shine to a golden-brown crust. 

Place the pie on a baking sheet in a 450F (232C) oven for 15 minutes, then reduce the temperature to 350F (132C) degrees for 40 more minutes.

The really hot oven helps the pie crust to set quickly, then it will continue baking to cook the pie filling through. It’s done when a knife inserted comes out clean. Remove from the oven and allow to cool.

What Topping Goes on Pumpkin Pie?

You can top a pumpkin pie with homemade whipped cream, pecans, or crumb topping but personally, I think a homemade marshmallow topping is one of the best toppings for pumpkin pie. For another great Thanksgiving pie recipe with marshmallow topping, you can check out my S’More Pie Recipe.

Make-Ahead Tip:

You can make this pie the day before and then refrigerate it overnight. Then, before serving make the marshmallow topping!

Step 3: Make the Marshmallow Topping

In an electric mixer, you’ll add the egg whites, corn syrup, vanilla extra, and cream of tartar. Cream of tartar works to stabilize the marshmallow and prevent your egg whites from falling. If you don’t have the cream of tartar you can substitute it for 1/2 teaspoon of fresh lemon juice. 

Whip the mixture until it begins to show soft peaks, then add the sugar slowly, while whipping until stiff peaks form.

Transfer your marshmallow topping to a pastry bag, fitted with a round tip and begin piping about a half-inch from the crust to expose a little of the pumpkin filling. I think it’s prettiest to see a little pumpkin peeking through and so your guests know what’s inside the pie.

When it comes time to serve, place the pie under the broiler until the peaks begin to brown. Do not walk away or you will burn your marshmallow topping, marshmallow burns very quickly if not watched carefully! You can rotate the pie to assure the topping is being browned on all sides. 

Place on a cake stand and present it to the table! This pie always gets lots of ohs and ahs and your guests see that you’ve made your own marshmallow topping from scratch! However, if you are really pressed for time you can also use store-bought marshmallows and pop those on top as well. 

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