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Mini Toasted Marshmallow Pumpkin Pies

Most people like whipped cream on their pumpkin pie, but we favor topping it with homemade marshmallow fluff!

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: mini pumpkin pies, pumpkin pie recipe, toasted marshmallow pumpkin pie
Servings: 8 servings
Calories: 368kcal
Author: Eden


Creamy Pumpkin Pie Filling

  • 1 can Libbys pumpkin
  • 4 oz cream cheese room temp. and completely soft
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/8 teaspoon salt
  • 1 can evaporated milk
  • 2 tablespoons melted butter

Marshmallow Fluff Recipe

  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 2/3 cup plus 2 tablespoons sugar
  • 3/4 cup light corn syrup
  • 1 teaspoon pure vanilla extract


  • Creamy Pumpkin Pie Filling (makes 8 mini pies!)
  • Whip the room temperature cream cheese until light and fluffy.
  • Add in the eggs and continue to beat on high, scraping down the sides of the bowl.
  • Continue to beat with the sugar and then add in the pumpkin and the spices. Mix until combines.
  • Pour in the evaporated milk and butter and continue to mix.
  • Pour the pie filling into a prepared mini pie pan and bake at 425 degrees for 10 minutes. Turn the oven to 350 degrees and bake for another 20 minutes until the center is cooked. Let it cool before adding the layer of marshmallow.
  • Marshmallow Fluff Recipe
  • In an electric mixer with whisk attachment, beat egg whites and cream of tartar together until light and frothy.
  • Slowly add in the two tablespoons sugar and beat until soft peaks form.
  • In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 cups sugar. Place over medium heat and cook until boiling. Cook and stir until mixture has been boiling for about 6 minutes or until it reaches 242 to 248 degrees on a candy thermometer. Remove from the heat.
  • With the mixer on low, slowly add the syrup mixture to the egg whites. Increase mixture speed to high and continue beating for 5 minutes. Add in the vanilla and beat for another minute until mixture looks like marshmallow cream.
  • Add the fluff into a piping bag with a large star tip and pipe onto the pies! Using a torch or broiler, toast the top of the marshmallow until golden brown.


Calories: 368kcal | Carbohydrates: 72g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 164mg | Potassium: 194mg | Fiber: 2g | Sugar: 69g | Vitamin A: 8610IU | Vitamin C: 2.2mg | Calcium: 41mg | Iron: 1mg