I hadn’t made this recipe in many years. It was a staple at our holiday celebrations when I was growing up but I kind of forgot about it. My family is very pie oriented so I have veered away from anything that is not a pie. As I was looking through my menagerie of recipes that have not yet been filed, I ran into it. I think I need to come up with a new name for it though because it seems like more of a description than a name but it is delicious and very easy. The only change I might make to it is double the pumpkin part because it is amazing and I think it could be thicker.
Marshmallow Pumpkin Dessert
- 1 3/4 cup graham cracker crumbs
- 1/4 cup sugar (I think this is optional)
- 6 Tablespoons butter (melted)
- 1 cup pumpkin
- 30 large marshmallow
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon salt
- 1 cup whipped cream (cool whip can be used if you prefer)
- Mix crust ingredients together and spread in the bottom of a 9×13 cake pan. I line mine with foil to make removal easier.
- In a double boiler or the microwave (my choice) carefully melt the filling ingredients together except the whipped cream. Stop before the marshmallows are completely melted and stir to make them smooth.
- Cool. I put my bowl in an ice water bath to make it go more quickly because
I tend to be impatient.
- When it is cool, add the whipped cream and gently mix it in.
- Pour over the graham cracker crust and refrigerate.
- Use any left over whipped cream to dollop on top.
- Keep chilled.
- The filling can be doubled for a thicker pumpkin layer.