Pumpkin pie has always been my favorite and I look forward to it every fall! So this year, we’ve altered our favorite recipe just a bit and made these adorable mini toasted marshmallow pumpkin pies to celebrate Thanksgiving! —Eden Passante
8 mini pies
Can Libbys Pumpkin puree
cream cheese, room temp
can evaporated milk
Large Egg whites
cream of tartar
Plus 2 Tablespoons of Sugar
Light Corn Syrup
Pure Vanilla extract
In This Recipe
Whip the room temperature cream cheese until light and fluffy.
Add in the eggs and continue to beat on high, scraping down the sides of the bowl.
Continue to beat with the sugar and then add in the pumpkin and the spices. Mix until combines.
Pour in the evaporated milk and butter and continue to mix.
Pour the pie filling into a prepared mini pie pan and bake at 425 degrees for 10 minutes. Turn the oven to 350 degrees and bake for another 20 minutes until the center is cooked. Let it cool before adding the layer of marshmallow.
For the Marshmallow Fluff:
In an electric mixer with whisk attachment, beat egg whites and cream of tartar together until light and frothy.
Slowly add in the two tablespoons sugar and beat until soft peaks form.
In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 cups sugar. Place over medium heat and cook until boiling. Cook and stir until mixture has been boiling for about 6 minutes or until it reaches 242 to 248 degrees on a candy thermometer. Remove from the heat.
With the mixer on low, slowly add the syrup mixture to the egg whites. Increase mixture speed to high and continue beating for 5 minutes. Add in the vanilla and beat for another minute until mixture looks like marshmallow cream.
Add the fluff into a piping bag with a large star tip and pipe onto the pies! Using a torch or broiler, toast the top of the marshmallow until golden brown.