Thursday, November 16, 2017

Marshmallow Pumpkin Pie

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

You can find everything on the internet. Which is great for blogging because it’s easy to see what other people are baking and bounce ideas off of them. But sometimes it makes it really hard to create “original” content. You all would not believe the amount of time I spend each week trying to come up with something that’s never been done.

For example, this week I wanted my focus to be on no-bake desserts, specifically a no-bake pie. I’ve already made no-bake pumpkin cheesecake, but I knew I wanted to do something with pumpkin. As I was browsing ideas online, I came across a no-bake s’mores pie with marshmallow creme, and I thought I could adapt it to make a marshmallow pumpkin pie.

Guess what. Someone on this extremely large and vast planet has already created a marshmallow pumpkin pie. Imagine that. I was disappointed at first, but then I realized that was silly. The recipes aren’t the exact same. So what if two people have the same idea? Great minds think alike, right?

In fact, I think it’s a good idea to compare different recipes because everyone does things a little differently!

Before you skip straight to the recipe, give me one moment of your time to talk about why you need this Marshmallow Pumpkin Pie in your life. First of all, this is not pumpkin pie. It’s much lighter, and the pumpkin flavor isn’t quite as strong. So people who say they don’t like pumpkin pie will like this.

Secondly, it’s not pumpkin cheesecake either, although I realize it kind of looks like it. I think the marshmallow creme makes the pie sweeter, and the texture is smoother. So once again, people who say they don’t like pumpkin pie will like this pie.

Marshmallow Pumpkin Pie
Yield: Serves about 8 people
  • 8 ounces Challenge cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla
  • 1 cup pumpkin puree
  • 1 (13 ounce) container marshmallow creme
  • 1 Tablespoon pumpkin pie spice
  • 8 ounces whipped topping
  • Graham cracker crust (homemade or store-bought)
  1. Cream together the cream cheese, powdered sugar and vanilla until smooth
  2. Add pumpkin puree, marshmallow creme, and pumpkin pie spice and mix until smooth
  3. Fold in whipped topping until just combined and spread mixture evenly into graham cracker crust
  4. Refrigerate at least 4 hours before serving. Garnish with whipped cream or whatever else you desire.

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