Marshmallow Pumpkin Pie with a Gingersnap Crust is a perfect “semi-homemade” holiday pie that everyone is going to love.

We all have a food scent that reminds us of the holiday season. For me it’s pumpkin pie. This recipe is perfect for filling your home with that classic fall scent…pumpkin pie together with ginger snap cookies for such a delicious combination. I’m sure it will become a new family favorite at your house too.

For this pie you can make one 9inch pie in a spring form pan or you can use these small 4 inch tart tins with the removable bottom to make mini pies (like we did). A pre-made cookie crust would also work and make it a truly no-bake pie, but we both know that’s not going to be nearly as buttery and delicious. On the other hand, you can make it a little more “homemade” by throwing together your own pumpkin pie spice.

Make your own Pumpkin Pie Spice:

Did you know that it’s super easy to make your own pumpkin pie spice? It’s just a few basic spices mixed together. Store it in an airtight container and use it when a recipe calls for it. You can also adjust the amounts of each spice. Allspice a little much for you? Take a little out. Do you love ginger? …Add some more!

3 tsp. cinnamon
3 tsp. allspice
3 tsp. nutmeg
1 1/2 tsp. ginger
1 1/2 tsp. cloves

Ingredients for the Marshmallow Pumpkin Pie with Gingersnap Crust:

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

How to make a Marshmallow Pumpkin Pie with Gingersnap Crust:

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

pumpkin marshmallow pie with a gingersnap cookie crust

5 from 1 vote

Marshmallow Pumpkin Pie with Gingersnap Crust

A new take on the classic pumpkin pie with a crushed gingersnap cookie crust.

Author Kami | NoBiggie.net

Ingredients

25 gingersnap cookies about 1 box, crushed
4 tablespoons butter melted
1 10.5 oz. package mini white marshmallows
1 cup canned pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons vanilla extract
1 8oz. container frozen whipped topping thawed

Instructions

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