Special Marshmallow Cream Pumpkin Dessert

Total Time
25mins
Prep 25 mins
Cook 0 mins

If you are a pumpkin lover like me..then here's a wonderful dessert you are sure to enjoy. A delicious ending for your guests or family to enjoy. (Note: plan ahead, this dessert needs to stay in the refrigerator for 3 hours or overnight)

Ingredients Nutrition

Directions

  1. In a bowl, combine gingersnaps, butter and sugar; mix well.
  2. Press into a 9" x 13" baking dish.
  3. Refrigerate while preparing filling.
  4. FOR FILLING: Combine marshmallows and cream in a double boiler over hot water, and stir until melted and combined.
  5. Combine pumpkin puree, sugar, spices and salt.
  6. Blend in marshmallow mixture; chill in the refrigerator for 30 minutes.
  7. Remove from fridge, fold in 1 cup of the whipped topping OR whipped cream.
  8. Pour into prepared crust.
  9. Chill in refrigerator until set.
  10. Spread top with 1 cup of the remaining whipped topping.
  11. Sprinkle with chopped nuts; chill at least 3 hours or overnight.
  12. Cut into serving-size squares, enjoy!

Reviews

(1)
Most Helpful

It was very easy to prepare this GREAT TASTING DESSERT! Followed the recipe right to the end & topped the whole thing with some toasted almonds! Actually made this in two bowl, & was going to take one to a neighbor but after 3 of us devoured the first bowl, I decided to hord it all right here! Thanks much for a great keeper! [Tagged, made & reviewed in the Cookathon for Kittencal]

Sydney Mike December 14, 2008

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