Is this pumpkin sweet potato pie with majestic marshmallow topping a dessert? Is it a side dish? Does it even matter?!
Looking for something different for Thanksgiving? This creamy pumpkin and sweet potato pie, served warm with melty, toasted marshmallows on top, is absolutely irresistible. The fabulous crust is made from crumbled fig bar cookies, butter, and flour. One forkful and you are in for at least a whole piece.–Editors of Better Homes and Gardens
LC Where It Belongs Note
This riff on your fave marshmallow-topped side from childhood plonks the sweet dish squarely where it belongs—dessert. (As an aside, if you’ve decided you’re too mature for such seeming child’s play as marshmallows, you can eschew them and instead opt for a dollop of whipped cream. We, however, are partial to the marshmallow version of this pie.)
Pumpkin Sweet Potato Pie Recipe
- Quick Glance
- 30 M
- 2 H, 20 M
- Serves 8
- For the cookie crust
- 8 fig bar cookies (6 ounces)
- 1/2 cup all-purpose flour
- 4 tablespoons (2 ounces) unsalted butter, melted
- For the pumpkin sweet potato pie filling
- One 3-ounce package cream cheese, at room temperature
- 3 large eggs
- 3/4 cup mashed, cooked sweet potatoes (about 1 medium sweet potato)
- 3/4 cup fresh pumpkin purée (see recipe below) or canned pumpkin purée
- 1/3 cup packed brown sugar
- 1/3 cup heavy cream
- 1/4 cup granulated sugar
- 1 tablespoon molasses (do NOT use blackstrap molasses)
- 2 teaspoons grated ginger
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ancho or chipotle chile powder
- 1/2 cup miniature marshmallows (be sure to buy vegan marshmallows if you need this recipe to be vegetarian)
- 1. Preheat the oven to 350°F (176°C).
- Make the cookie crust
- 2. Place the cookies and the flour in a bowl and, using your fingers, crumble the cookies and combine them with the flour. Pour the melted butter over the crumbled cookie mixture and stir to combine. Press the mixture onto the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes. Let the pie crust cool on a wire rack. Leave the oven on.
- Make the pumpkin sweet potato pie filling
- 3. In a large bowl with an electric mixer or stand mixer on medium speed, beat the cream cheese for 30 seconds. Add the eggs, sweet potatoes, pumpkin, brown sugar, cream, granulated sugar, molasses, ginger, vanilla, cinnamon, salt, nutmeg, and chile powder. Beat until well combined. Scrape the filling onto the cookie crust. Bake the pie for 40 to 45 minutes, or until a knife inserted near the center comes out clean. Remove the pie from the oven. (If making the pie ahead of time, let the pie cool completely and set it aside at room temperature for up to several hours or loosely cover and refrigerate for up to 24 hours.)
- 4. Sprinkle the marshmallows evenly over the pie. Adjust the oven rack to 4 to 5 inches from the broiler element and turn the oven to broil. Slide the pie under the broiler and heat for 1 minute, or just until the marshmallows puff and begin to brown.
- 5. Place the pie on a wire rack and let cool for about an hour. Slice and serve while still warm.
How To Make This Pie With Fresh Pumpkin
- To swap fresh pumpkin for canned pumpkin, cut a 2 1/2-pound pie pumpkin into 5-by-5-inch pieces, leaving the rind on. Remove and discard the seeds and strings from the pumpkin pieces. Place the pumpkin on a rimmed baking sheet or roasting pan lined with parchment paper, rind side up, in a single layer. Cover with foil and bake at 375°F until tender, about 1 hour. Let it sit on the counter until the pumpkin is cool enough to handle. Grab a spoon and scoop the pulp from the rind and place it in a food processor or blender. Toss the rind in the compost. Process or blend the pumpkin until smooth. Use immediately or cover and refrigerate for up to 3 days. (You can freeze the pumpkin for up to 6 months. You’ll want to defrost the frozen pumpkin in the refrigerator before using.)
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