Toasted Marshmallow Pumpkin Pie Recipe

Toasted Marshmallow Pumpkin Pie

• Level: Intermediate
• Yield: 8 servings
• Total: 3 hr 45 min
• Active: 45 min

Indulge in the timeless charm of traditional pumpkin pie, elevated with a golden, toasted marshmallow topping that evokes cherished nostalgic memories. This elegant, modern Thanksgiving masterpiece delivers a smooth, velvety, aromatic, and utterly indulgent finish to any holiday feastperfect for inspiring your inner baker to create something extraordinary!

Graham Cracker Shortbread Crust

• 2 sticks unsalted butter (to make 4 oz brown butter), see note in step 1 for method to make brown butter
• 3/4 cup graham cracker crumbs, from about 7 graham crackers
• 1/4 cup firmly packed light brown sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/3 cup unbleached all-purpose flour
• 1/3 cup cake flour
• 1 teaspoon kosher salt
• Nonstick spray

Pumpkin Filling

• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup cane sugar
• 1 cup pumpkin puree
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/4 cup molasses
• 12 ounces evaporated milk
• 1 tablespoon bourbon

Marshmallow Fluff

• 3/4 cup sugar
• 1/4 cup water
• 1/2 cup corn syrup
• 2 large egg whites, room temperature
• 1 teaspoon salt
• 1 pinch cream of tartar

Instructions

1. Create brown butter: In a small saucepan, melt 2 sticks unsalted butter over medium-low heat. Allow the milk solids to separate and develop a golden brown color with a nutty aroma, approximately 10 minutes. Chill until hardened, about 15 minutes. The final product will yield approximately half the original volume of brown butter. During this time, process the graham crackers to fine crumbs using a food processor. Transfer to a bowl and reserve.
2. Prepare crust: Incorporate the brown butter into a stand mixer equipped with a paddle attachment. Mix at low speed to break apart, 30 seconds, then introduce the brown sugar and maintain mixing at medium speed until the mixture becomes aerated, 2 minutes. Scrape the interior surfaces and base of the bowl to consolidate the mixture. Beat the egg in a small cup or bowl combined with the vanilla and, with the mixer running at medium speed, blend into the batter to nearly incorporate. Stop the mixer and use a rubber spatula to scrape the sides and base of the bowl to combine the batter. Resume mixing at medium speed until the mixture is nearly consistent, 20-30 seconds. Introduce both flours, salt, and graham cracker crumbs simultaneously and blend at low speed until the dough just forms but maintains a rough texture, about 30 seconds. Avoid overworking. Take the bowl from the stand mixer. Utilize a plastic bench scraper to fully consolidate the dough. Lay plastic wrap on a workspace and encase the dough in a rectangular form. Store in the refrigerator until thoroughly chilled, 1 hour or up to overnight.
3. Allow dough to reach room temperature, 10 minutes. Apply nonstick spray to pie tin. Insert pieces of dough into the base and edges of the pie tin, removing any excess from the perimeter. Apply plastic wrap on top of dough to maintain consistency and ensure it's no thicker than 1/8-inch. Allow dough to chill while preparing pumpkin filling.
4. Make filling: Heat oven to 400 degrees F. In a mixing bowl, combine eggs, vanilla, sugar, pumpkin, ginger, cloves, cinnamon, salt, molasses, evaporated milk, and bourbon by whisking. Transfer into the chilled pie crust (extra custard may remain, contingent on your pie tin's dimensions). Set on baking sheet and bake 15 mins, then lower oven temperature to 325 degrees F and continue baking roughly 40 minutes longer, until custard solidifies. Cool while preparing the marshmallow fluff.
5. Prepare marshmallow fluff: In a medium saucepan, heat sugar, water, and corn syrup over high heat until thermometer reads 238 degrees F. In the interim, in a stand mixer, beat egg whites, salt, and cream of tartar at medium speed until rigid peaks develop. Upon reaching 238 degrees F, set mixer to low, and introduce sugar mixture gradually to egg whites. Switch speed to high and beat until the mixture achieves room temperature, becomes fluffy, and reaches a thick consistency. Distribute on the surface of the cooled pie, utilizing two spoons to shape into peaks.
6. Finalize: With a kitchen blowtorch, caramelize the marshmallow layer until it acquires a light brown hue and charred spots, 20-30 seconds. (In the absence of a blowtorch, position under the broiler.) Enjoy.