Ingredients:

  • 1 ½ cups (200 g) Digestive Biscuits or Graham Crackers, finely crushed
  • 2 Tbsp Granulated Sugar
  • ½ tsp Ground Cinnamon (for crust)
  • 6 Tbsp Unsalted Butter, melted
  • 10 oz (280 g) Mini Marshmallows
  • ¼ cup Whole Milk
  • 15 oz can (425 g) Pumpkin Puree (not pumpkin pie filling)
  • 1 tsp Ground Cinnamon (for filling)
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Cream (for filling), very cold
  • ½ cup Heavy Cream (for garnish)
  • 1 Tbsp Powdered Sugar (optional, for garnish)
  • Pinch of extra Cinnamon (for dusting)

Instructions:

  1. Crush the biscuits, 2 Tbsp sugar, and ½ tsp cinnamon in a food processor or zip-top bag until fine crumbs form.
  2. Pour the melted butter over the crumbs and mix until fully coated. Transfer the mixture to a 9-inch pie dish.
  3. Firmly and evenly press the crumbs along the bottom and up the sides of the dish. Place the crust in the refrigerator to chill for at least 30 minutes.
  4. Combine the marshmallows and milk in a medium saucepan over low heat. Stir continuously until the marshmallows are completely melted and the mixture is smooth and glossy. Remove from heat immediately.
  5. Stir in the pumpkin puree, the remaining cinnamon, ginger, nutmeg, and vanilla extract until uniform. Set aside to cool slightly to room temperature (about 10 minutes).
  6. In a separate, chilled bowl, whip the 1 cup of heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the cooled pumpkin mixture using a rubber spatula, being careful not to deflate the air.
  8. Pour the pumpkin marshmallow filling into the chilled crust. Smooth the top with the spatula.
  9. Return the assembled pie to the refrigerator and chill for a minimum of 4 hours, or until the filling is firm and set completely (overnight is best for clean slicing).
  10. Just before serving, whip the remaining ½ cup of heavy cream with the powdered sugar until medium peaks form. Decorate the pie with the whipped cream and dust lightly with extra cinnamon or nutmeg. Slice with a hot, sharp knife for the cleanest cuts.