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Mini Marshmallow-Pumpkin Pies

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By Betty Crocker Kitchens
Updated Sep 14, 2015
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Crushed gingersnap cookies are the base for these mini muffin tin pumpkin pies. Finish by topping them with toasted marshmallows and pecans.

Mini Marshmallow-Pumpkin Pies

  • Prep Time 15 min
  • Total 60 min
  • Servings 12
  • Ingredients 10
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
  • Step 
    2
    In medium bowl, mix crushed cookies and melted butter until well blended. Press mixture in bottoms and up sides of paper cups.
  • Step 
    3
    In large bowl, beat pumpkin, brown sugar, pumpkin pie spice, salt, whipping cream and eggs with whisk until smooth. Spoon evenly into crusts.
  • Step 
    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.

Nutrition

190 Calories
10g Total Fat
2g Protein
22g Total Carbohydrate

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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