Cinnamon Marshmallow Pumpkin Bake

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Let me check my calendar real fast.

Yep. That's what I thought. This month is....Sepumpkin

It's one of the loveliest months. It's when summer meets fall and pumpkin frenzy occurs.

This pumpkin state of mind is engrained in our culture so much that when someone says fall we immediately begin to look for the pumpkins at Market Street--- willing our beloved store to display their beautiful pumpkin varieties for all to see. We begin to scan the aisles for all things pumpkin related: cookies! decorations! bread! mugs! soups! signs!

That's why September is basically Sepumpkin for many of us.

As someone who has a pumpkin state of mind, I’m grateful for Market Street because it gets the pumpkin frenzy. From the pumpkins outside waiting to greet you when you walk in, to the wonderful displays of pumpkin goods throughout the store, it is evident that Market Street also loves this time of the year.

For the home cook there are many options to dive into the world of pumpkin frenzy. From breads to soups to cookies... the ways to cook a pumpkin are endless these days.

Pumpkin pie has always been a favorite of mine. Growing up I anticipated my mom’s thanksgiving pumpkin pie with a dollop of cool whip. It was a once-a-year treat that I looked forward to but it was at the end of the pumpkin season, which, to me is sad.

This year, I wanted to amp up the pumpkin pie game, give it a twist and serve it at the beginning of the season. No more waiting until Thanksgiving, no more plain pie crust, no more cool whip…instead there will be gingersnaps and marshmallows and cinnamon sugar. It won’t be a pie, but a bake and it will be at the beginning of the season.

My friends I give you the Cinnamon Marshmallow Pumpkin Bake to usher in your pumpkin state of mind and to celebrate all things fall.

Cinnamon Marshmallow Pumpkin Bake

Author note: When marshmallows bake, they expand and puff up.

Ingredients:

15 ounce can pumpkin - Shop Item Now

1/2 cup brown sugar - Shop Item Now

pinch of ground nutmeg - Shop Item Now

pinch of kosher salt - Shop Item Now

1/4 teaspoon ground cloves - Shop Item Now

3/4 teaspoon ground cinnamon - Shop Item Now

2 eggs - Shop Item Now

1/2 teaspoon vanilla extract - Shop Item Now

1 cup heavy cream - Shop Item Now

zest of 1 orange - Shop Item Now

ginger snap pie crust (see recipe below)

5 teaspoons cinnamon sugar (see recipe below)

10 ounce bag of marshmallows (medium-sized) - Shop Item Now

Directions:

1) Set the oven to 425 degrees.

2) In a large bowl, cream the pumpkin, brown sugar, nutmeg, salt, cloves and cinnamon with an electric mixer.

3) Continue to mix and add the eggs one at a time.

4) Next, add the vanilla extract, half and half and orange zest. Mix well to combine.

5) Pour the spiced pumpkin mixture on top of the ginger snap crust and place into the oven. Bake for 15 minutes at 425 degrees.

6) After 15 minutes, reduce the heat to 350 degrees. Cook for an additional 15 minutes.

7) Meanwhile slice the marshmallows in half and place in a bowl. Sprinkle 3 teaspoons of cinnamon sugar on top of the marshmallows. Stir well to coat. Set aside.

8) Remove the pumpkin dip from the oven. Evenly space the marshmallows on top of the pumpkin mixture. Evenly sprinkle the remaining 2 teaspoons of cinnamon sugar on top of the marshmallows and pumpkin mixture.

9) Place back into the oven and cook for an additional 15 minutes or until the pumpkin mixture is cooked through and the marshmallows are golden (total bake time is 45 minutes).

ginger snap pie crust

3 1/2 cups ginger snaps - Shop Item Now

1 stick and 3 tablespoons unsalted butter, melted - Shop Item Now

1) In a food processor blitz the ginger snaps.

2) While the processor is running, add the butter in a steady stream (the amount used will vary depending on the type of ginger snap used). The entire amount of butter may not be used. Use as much butter as needed until the ginger snap crumbs stick together.

3) Remove the crust mixture and place into the pan. Evenly distribute the mixture on the bottom of the pan by pressing with fingertips.

4) Place in the freezer for one hour. 

cinnamon sugar

3/4 cup sugar - Shop Item Now

1 1/4 teaspoon ground cinnamon - Shop Item Now

1 cinnamon stick (optional) - Shop Item Now

1) Place the sugar and cinnamon into a bowl. Stir to combine.

2) Place the cinnamon stick into the cinnamon sugar. Store in an airtight container.