Spicy Southern Kitchen · by Christin Mahrlig
Marshmallow Pumpkin Pie
NUTRITION · PER SERVING—
CAL 19%·PRO 5%
CARBS 57G60% OF CAL
2G FIBER21G OTHER35G TOTAL SUGAR
FAT 17G40% OF CAL
11G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pumpkin pie topped with marshmallows and whipped cream, spiced with cinnamon, ginger, and nutmeg. It's a fun twist on the classic autumn dessert.
dessertamericanbaked good🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups crushed ginger snap cookie crumbs
- 1/3 cup butter, (melted)
- 2 tablespoons sugar
- 1 (10-ounce) package marshmallows
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1.2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 (8-ounce) container frozen whipped topping, (thawed)
- additional whipped topping, (optional)
At a glance
PER SERVING
CAL 19%·PRO 5%
CARBS 57G60% OF CAL
2G FIBER21G OTHER35G TOTAL SUGAR
FAT 17G40% OF CAL
11G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 431mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 31mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 431MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.