Pumpkin Pie Casserole

I love everything about pumpkin pie: the sweetness of the pumpkin squash, the buttery creamy texture and the spices of cinnamon, ginger, cloves. It is the perfect dessert during the fall season. Sometimes though, I want that pumpkin pie taste, but do not want to bother making pie pastry. This casserole dish is the perfect side dish for any autumn meal. Similar to sweet potato casserole this has a layer of pumpkin pie filling topped with mini marshmallows that get all creamy and toasted coming out of the oven.

Pumpkin and Marshmallow Casserole-3

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Pumpkin Pie and Marshmallow Casserole
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 -8
Author: Steve Cylka
  • 2 cups pumpkin pie puree
  • 1 cup heavy cream
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/4 cup butter , melted
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 cups mini marshmallows
  1. Add all the ingredients, except the marshmallows, to a large bowl. Use a wooden spoon to mix the pumpkin filling so that all the ingredients are thoroughly combined.
  2. Spread the pumpkin filling evenly across the bottom of a casserole baking dish.
  3. Top with mini marshmallows.
  4. Bake in a 350F oven for 20-25 minutes.

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  1. How clever!! This maybe a great idea for my pie crust making challenged self!

  2. I am honestly speechless. Who would have ever thought to mix the two….oh, you did! So cleaver…I will be making this for sure. Probably this weekend. Pinning and sharing for sure! I would love for you to stop by and link up with us Thursday at Inspiration in Progress if you get a chance!

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