Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The gingersnap crust and light texture is sure to make this pie one of your new favorites.

Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The gingersnap crust and light texture is sure to make this pie one of your new favorites.

This recipe is sponsored by Campfire® Marshmallows. Thank you for continuing to support the brands that make My Baking Addiction possible.

Let’s talk about ice skating for a minute, shall we? Admittedly, I’ve never been an excellent skater in any form.

From middle school Friday nights spent at the local roller rink (attempting to look slightly coordinated), to thinking I was going to roller blade with the ultra-fit crew in my dorm; skating has just never been my thing.

Elle had a field trip at a local ice skating rink this week. And now you probably know where I am going with this, right?

Since I used to skate at the same rink as a kid, I was reasonably confident that I’d at least be able to get her comfortable on the ice, lap around the rink with her a few times, get her some hot cocoa and we’d be on our merry way!

Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The  spicy gingersnap crust and light, silky texture is sure to make this pie one of your new favorites.

We strapped on those rented skates with mile long laces, walked around the padded floor for a few, then we decided it was time to hit the ice. I grabbed her an adorable little contraption that looked like a mini walker to stabilize her on the ice and off we went.

Like two feet.

You guys, I literally couldn’t skate more than a few inches at a time without feeling like I was going to bust my butt.

There were parents AND grandparents everywhere whizzing by me like we were at some recreational ice skating club meet-up. One mom was even holding her 35+ pound toddler while skating.

So I did what any self-conscious human on a sheet of ice with giant metal blades attached to their feet would do. I grabbed onto that mini walker, ya know to protect Elle from falling backwards and we skated together.

Elle’s confidence grew with each passing minute and before long, she was ready to ditch me for my aunt who happens to work at the school. And based upon her skating skills, must’ve trained for the Olympics at some point in her life.

Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. Simple and so delish!

Thankfully Elle traded the mini walker for my aunt’s hand, so I could “return it” so another child could use it. Basically what I’m saying here is that I needed that dang walker to make my way off the ice. Feeling like the biggest disappointment ever, I joined Eric on the bleachers because he just so happens to have a torn ACL at the moment.

Feeling totally defeated, uncoordinated, and kind of sore, I decided to make a pie, but not just any pie. Pie fixes all things.

A Marshmallow Pumpkin Pie with a gingersnap crust. And I’m pretty sure it’s my new favorite pumpkin dessert. Okay, aside from pumpkin roll, pumpkin bread and pumpkin crunch cake.

Not only is this pie super delish, it’s also super easy to make. You simply melt the marshmallows down until they’re warm and gooey – just as you would for marshmallow cereal treats. The you stir in the pumpkin puree, pumpkin pie spice and a splash of vanilla.

Once that mixture is cool, you fold in a bit of whipped topping and spoon the filling into the gingersnap crust and you’re done. That quick!

You can make it even easier by using a store-bought graham cracker crust, but everyone that tasted this Marshmallow Pumpkin Pie fell in love with the spicy, crunchy gingersnap crust. And I’ve got to admit, it is definitely just the compliment my pie filling needed.

Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. Easy, delicious and perfect for Thanksgiving!

I sent a Marshmallow Pumpkin Pie off to Elle’s school for the staff and they couldn’t get over how light and fluffy the filling is. The incredible texture comes from the melted Campfire® Marshmallows along with the whipped topping.

Combined, they create a light and creamy texture that makes this pie completely heavenly. Silky and sweet, with just the right amount of spice.

As you may remember, I’m partnering with Emily from Jelly Toast and Campfire® Marshmallows. We’ve got tons of great recipes from the past couple of years, and more to come!

We even created a Marshmallow Madness Pinterest board where we’ll pinning loads of delicious marshmallow recipes for the holidays. Just like these Frosted Maple Pecan Marshmallow Cereal Treats.

Marshmallows have been an obsession around here ever since my only pregnancy craving happened to be S’Mores of any kind, and that obsession didn’t go away when the kid came along. It only got worse, because now I have a partner in crime!

Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The silky texture and spicy crust will have your guests begging for the recipe!

If you ever want to feel old, out of shape and majorly uncoordinated, give ice skating a go and then go home and make this Marshmallow Pumpkin Pie. At least you’ll have pie.

Marshmallow Pumpkin Pie


  • 8 ounces (about 25 cookies) gingersnap cookies*, crushed
  • 4 tablespoons unsalted butter, melted
  • 1 10.5-ounce package Campfire Mini White Marshmallows
  • 1 cup canned pure pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 8-ounce container frozen whipped topping, thawed


  1. Preheat oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
  3. Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.
  4. Bake gingersnap crust in preheated oven for 8 minutes. Remove pan from oven and cool completely.
  5. In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin puree and pumpkin pie spice.
  6. Melt marshmallows while stirring constantly until the mixture is smooth. Remove from heat and cool to room temperature.
  7. Stir in vanilla extract and fold in whipped topping until no streaks remain.
  8. Spoon pumpkin marshmallow mixture into the cooled gingersnap crust and spread evenly. Chill for at least 3 hours, or overnight.
  9. Before serving, top with additional whipped topping and gingersnap cookie crumbs.


  • I used Market Pantry brand gingersnap cookies from Target. One box was plenty for the crust.

Adapted from Taste of Home

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