I don’t know what it is about the year 1958 but it seems to a bit of an inspiration to me of late. Last week I posted an Applesauce Peanut Cupcake from that year and, for a bit of a spoiler for next month, I have another post coming from the same year. Now I have this pumpkin mallow pie hailing as well from 1958.
This is a super easy pumpkin pie made basically with pumpkin and marshmallows that have been heated together until the marshmallows have melted. The end result is a thick pudding texture. Then whipped cream or whipped topping is mixed in and put into the crust of choice. I choose a graham cracker crust. You see these “mallow” pies quite a bit in the mid-century. Grasshopper Pie falls into this category. Well… if it is made with marshmallows. I reworked the proportions of the recipe as it originally made two pies. There is some wiggle room with the marshmallows. I kept the amount used as a whole 10-ounce bag but if a looser fluffier texture is desired, try using less. Also, the mellowcreme pumpkins are optional. I just saw them in the grocery store when shopping and knew what I had to do!
A pumpkin pie made with marshmallows from 1958!
- 9 graham crackers (1/3 of a box of crackers), finely crushed
- 5 Tablespoons melted butter
- 1/4 cup sugar
- 1 15 oz can pumpkin (about 2 cups)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 10 ounce bag marshmallows
- 2/3 cup heavy whipping cream
- Optional: more whipped cream and pumpkin shaped mallowcremes for garnish
- Mix graham cracker crumbs with the melted butter and press into the bottom and the sides of a 9 inch pie plate (not a deep dish pie plate). Chill in the refrigerator until ready to use. Skip this step if using a premade crust.
- Heat the pumpkin, cinnamon and ginger with the marshmallows in a saucepan over low heat. Stir constantly until the marshmallows have melted and everything is well mix.
- Remove pumpkin mixture from heat and pour into a mixing bowl. Chill completely in the fridge.
- When cooled, beat the mixture with a hand mixer to loosen up the mixture. You can do this by hand as well.
- Whip the heavy whipping cream into soft peaks in separate bowl and fold into the pumpkin marshmallow mixture.
- Pour into the pie crust and chill for at least an hour.
- Garnish with extra whipped cream and pumpkin mellowcremes if desired.
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