Chocolate Marshmallow Pumpkin Pie
- Level: Easy
- Yield: 12 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 12 servings)
Calories: 406
Total Fat: 29 g
Saturated Fat: 18 g
Carbohydrates: 37 g
Dietary Fiber: 1 g
Sugar: 27 g
Protein: 3 g
Cholesterol: 77 mg
Sodium: 59 mg
- Total: 1 hr (includes setting time)
- Active: 20 min
Chocolate Coating:
- 6 ounces semi-sweet chocolate, chopped into small pieces
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Fluffy Marshmallow Cream Topping:
- One 7-ounce jar marshmallow cream
- 4 tablespoons (1/2 stick) softened butter
- 2 cups heavy cream
- 1 cup powdered sugar
For Assembly:
- 1 pre-made pumpkin pie
- Festive chocolate lollipops for decoration
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- Prepare the chocolate coating: Place the chopped chocolate into a mixing bowl. Warm the heavy cream in a pot on medium heat until hot. Stir in the vanilla extract. Pour the hot cream mixture over the chocolate and stir until completely melted and smooth.
- Make the fluffy marshmallow topping: Using a stand mixer with a paddle attachment, combine the marshmallow cream and softened butter, mixing for about 30 seconds until incorporated.
- Whip the cream: Switch to the whisk attachment and pour the heavy cream into another bowl. Whisk until light and foamy. Reduce speed, gradually add powdered sugar, then increase speed to whip to firm peaks. Gently fold in the marshmallow-butter mixture until smooth.
- Assemble the pie: Spread the chocolate coating evenly over the pumpkin pie. Let set at room temperature for 40 minutes, or chill in the freezer for 15 minutes.
- Finish with marshmallow topping: Generously spread the whipped marshmallow cream over the chocolate layer, creating beautiful rounded peakspresentation makes it irresistible! Top with festive chocolate lollipops for a showstopping dessert that will delight every guest.
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