Cinnamon Marshmallow Pumpkin Bake

Cinnamon Marshmallow Pumpkin Bake

Author note: When marshmallows bake, they expand and puff up. Don’t be surprised if they bubble over the side of the baking pan, this is okay.

15 ounce can pumpkin

1/2 cup brown sugar

pinch of ground nutmeg

pinch of kosher salt

1/4 teaspoon ground cloves

3/4 teaspoon ground cinnamon

2 eggs

1/2 teaspoon vanilla extract

1 cup heavy cream

zest of 1 orange

ginger snap pie crust (see recipe below)

5 teaspoons cinnamon sugar (see recipe below)

10 ounce bag of marshmallows (medium-sized)

  1. Set the oven to 425 degrees.
  2. In a large bowl, cream the pumpkin, brown sugar, nutmeg, salt, cloves and cinnamon with an electric mixer.
  3. Continue to mix and add the eggs one at a time.
  4. Next, add the vanilla extract, half and half and orange zest. Mix well to combine.
  5. Pour the spiced pumpkin mixture on top of the ginger snap crust and place into the oven. Bake for 15 minutes at 425 degrees.
  6. After 15 minutes, reduce the heat to 350 degrees. Cook for an additional 15 minutes.
  7. Meanwhile slice the marshmallows in half and place in a bowl. Sprinkle 3 teaspoons of cinnamon sugar on top of the marshmallows. Stir well to coat. Set aside.
  8. Remove the pumpkin dip from the oven. Evenly space the marshmallows on top of the pumpkin mixture. Evenly sprinkle the remaining 2 teaspoons of cinnamon sugar on top of the marshmallows and pumpkin mixture.
  9. Place back into the oven and cook for an additional 15 minutes or until the pumpkin mixture is cooked through and the marshmallows are golden (total bake time is 45 minutes).

for the ginger snap pie crust

3 1/2 cups ginger snaps

1 stick and 3 tablespoons unsalted butter, melted

  1. In a food processor blitz the ginger snaps.
  2. While the processor is running, add the butter in a steady stream (the amount used will vary depending on the type of ginger snap used). The entire amount of butter may not be used. Use as much butter as needed until the ginger snap crumbs stick together.
  3. Remove the crust mixture and place into the pan. Evenly distribute the mixture on the bottom of the pan by pressing with fingertips.
  4. Place in the freezer for one hour.

for the cinnamon sugar

3/4 cup sugar

1 1/4 teaspoon ground cinnamon

1 cinnamon stick (optional)

  1. Place the sugar and cinnamon into a bowl. Stir to combine.
  2. Place the cinnamon stick into the cinnamon sugar. Store in an airtight container.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: