Crushed gingersnap cookies are the base for these mini muffin tin pumpkin pies. Finish by topping them with toasted marshmallows and pecans.
Mini Marshmallow-Pumpkin Pies
- Prep Time 15 min
- Total 60 min
- Servings 12
- Ingredients 10
Ingredients
- 1 cup crushed gingersnap cookies
- 2 tablespoons butter, melted
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup whipping cream
- 2 eggs
- 1/2 cup miniature marshmallows
- 1/4 cup chopped pecans
Instructions
-
Step1Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
-
Step2In medium bowl, mix crushed cookies and melted butter until well blended. Press mixture in bottoms and up sides of paper cups.
-
Step3In large bowl, beat pumpkin, brown sugar, pumpkin pie spice, salt, whipping cream and eggs with whisk until smooth. Spoon evenly into crusts.
-
Step4Bake 25 minutes. Sprinkle marshmallows and pecans evenly over pies. Bake 8 minutes longer or until marshmallows are toasted. Cool 10 minutes. Remove from pans. Serve warm or chilled. Store tightly covered in refrigerator.
Nutrition
190
Calories
10g
Total Fat
2g
Protein
22g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Total Fat
- 10g
- 0%
- Saturated Fat
- 5g
- 0%
- Sodium
- 135mg
- 0%
- Total Carbohydrate
- 22g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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