|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
Tip: Try marshmallow cream pie for more results.
1 - 10 of 16 for pumpkin marshmallow cream pie
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Mix marshmallows, pumpkin, pumpkin pie spice and salt ... completely. Fold in whipped cream. Place in pie shell and cool until set. Top with whipped cream.
Melt butter; stir ... pan. Chill. Cook marshmallows, pumpkin, salt and pumpkin pie spice in double ... until cool. Whip cream cheese until fluffy; ... several hours or overnight.
In medium saucepan, ... ingredients, except whipping cream and pie crust. Cook over ... stirring constantly until marshmallows melt. Cool to ... form. Fold in pumpkin mixture. Spoon into ... 3 to 4 hours.
Combine all ingredients except whipping cream and baked pie crust shell, mix ... cream into cooled pumpkin mixture. Pour into shell. Refrigerate until set.
Beat egg yolks slightly. Add pumpkin, sugar, spice, ... form. Gradually add marshmallow cream beating until stiff ... Spread meringue on pie, sealing to ... or until lightly browned.
Beat egg yolks ... foamy. Gradually add marshmallow cream, a small ... degrees for 10 minutes or until golden brown. Cool to room temperature. Makes 1 pie.
A special for ... 1. Stir ice cream just to soften; ... freeze. 2. Mix pumpkin with sugar, salt, ... nutmeg, and chopped marshmallows. Fold in whipped cream.
Heat the pumpkin, spices, salt and marshmallows until the marshmallows ... in the whipped cream. Place in ... shell and chill several hours before serving.
Combine all together. Pour into crust. Freeze. Used vanilla ice cream.
Beat first 6 ingredients until smooth and creamy. Fold in whipped cream and mix until smooth. Pour into a baked pie shell. Chill. Top with whipped cream.
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