1958 Pumpkin Mallow Pie

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 I reworked the proportions of the recipe as it originally made two pies.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!


Pumpkin-Mallow Pie

  • Servings: 4-6
  • Difficulty: easy
  • Print

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


  1. 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.
  2. 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.
  3. Remove pumpkin mixture from heat and pour into a mixing bowl. Chill completely in the fridge.
  4. When cooled, beat the mixture with a hand mixer to loosen up the mixture. You can do this by hand as well.
  5. Whip the heavy whipping cream into soft peaks in separate bowl and fold into the pumpkin marshmallow mixture.
  6. Pour into the pie crust and chill for at least an hour.
  7. Garnish with extra whipped cream and pumpkin mellowcremes if desired.


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