Ingredients:

  • 9 oz (250 g) Ginger Snap Biscuits or Graham Crackers, finely crushed
  • 8 Tbsp (115 g) Unsalted Butter, melted
  • 2 Tbsp (25 g) Granulated Sugar
  • 1/4 tsp (1 g) Fine Sea Salt
  • 10 oz (280 g) Mini Marshmallows (White)
  • 1/4 cup (60 ml) Evaporated Milk (or whole milk)
  • 15 oz (425 g) Canned Pumpkin Puree (100% pumpkin, not pie filling)
  • 1/4 cup (50 g) packed Brown Sugar
  • 5 tsp (7.5 ml) Pumpkin Pie Spice Blend
  • 1 tsp (5 ml) Vanilla Extract
  • 1 cup (240 ml) Cold Heavy Whipping Cream

Instructions:

  1. Prepare and Chill the Crust: Combine the ginger snap crumbs, sugar, and salt in a bowl or food processor. Pour the melted butter over the crumbs and mix thoroughly until the mixture resembles wet sand.
  2. Press the mixture into a 9-inch pie plate, using the bottom of a measuring cup to firmly compact it across the bottom and up the sides. Place the crust in the refrigerator for at least 30 minutes to firm up.
  3. Create the Marshmallow Base: In a medium saucepan, combine the marshmallows and evaporated milk. Heat gently over medium-low heat, stirring constantly until the marshmallows are fully melted and the mixture is smooth and glossy. Do not boil. Remove from heat immediately.
  4. Flavour Base: Stir in the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until completely incorporated and smooth. Set the pumpkin base aside for 10–15 minutes to cool slightly.
  5. Achieve the Mousse Texture: In a large, separate bowl, whip the 1 cup of cold heavy cream until stiff peaks form.
  6. Lighten and Fold: Take about one-third of the whipped cream and gently fold it into the slightly cooled pumpkin mixture. Gently fold the remaining two-thirds of the whipped cream into the pumpkin mixture until the filling is light, airy, and evenly colored.
  7. Set the Pie: Pour the pumpkin marshmallow filling into the chilled pie crust. Smooth the top with a spatula. Cover the pie loosely and return it to the refrigerator. Chill for a minimum of 4 hours, or ideally, overnight, until the filling is fully set and firm.
  8. Garnish and Serve: Before serving, decorate with fresh whipped cream, a dusting of cinnamon, or pecans. Use a sharp knife dipped in hot water to achieve clean slices. Serve straight from the fridge.