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Mini Marshmallow-Pumpkin Pies

Mini Marshmallow-Pumpkin Pies
  • Prep 15 min
  • Total 60 min
  • Servings 12
Crushed gingersnap cookies are the base for these mini muffin tin pumpkin pies. Finish by topping them with toasted marshmallows and pecans.
Updated September 14, 2015

Ingredients

  • 1 cup crushed gingersnap cookies
  • 2 tablespoons butter, melted
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3/4 cup whipping cream
  • 2 eggs
  • 1/2 cup miniature marshmallows
  • 1/4 cup chopped pecans

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
  • 2
    In medium bowl, mix crushed cookies and melted butter until well blended. Press mixture in bottoms and up sides of paper cups.
  • 3
    In large bowl, beat pumpkin, brown sugar, pumpkin pie spice, salt, whipping cream and eggs with whisk until smooth. Spoon evenly into crusts.
  • 4
    Bake 25 minutes. Sprinkle marshmallows and pecans evenly over pies. Bake 8 minutes longer or until marshmallows are toasted. Cool 10 minutes. Remove from pans. Serve warm or chilled. Store tightly covered in refrigerator.

  • Easily press crumb mixture into paper baking cups with the bottom of a juice glass.

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Total Fat
10g
0%
Saturated Fat
5g
0%
Sodium
135mg
0%
Total Carbohydrate
22g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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