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This Pumpkin Marshmallow Casserole is a cozy, sweet twist on a classic fall dish. Imagine the creamy pumpkin puree mingling with warm spices like cinnamon, nutmeg, ginger, and cloves. Topped with gooey mini marshmallows and crunchy pecans, then drizzled with rich melted butter, this casserole bakes to golden perfection. Perfect for holiday gatherings or a comforting weeknight treat, it’s a crowd-pleaser that brings the flavors of autumn right to your table.
Pumpkin Marshmallow Casserole Recipe
Ingredients:
- 4 cups pumpkin puree
- 1 cup brown sugar
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp ginger
- 0.25 tsp cloves
- 2 cups mini marshmallows
- 0.5 cup chopped pecans
- 0.25 cup melted butter
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves.
- Spread the mixture in a baking dish.
- Top with mini marshmallows and chopped pecans.
- Drizzle melted butter over the top.
- Bake for 45 minutes until marshmallows are golden brown.
What You Will Need
What you will need to make pumpkin marshmallow casserole
- Pumpkin puree: Provides a rich, creamy base with a natural sweetness, perfect for a fall-inspired dish.
- Brown sugar: Adds depth and a caramel-like sweetness, enhancing the pumpkin's natural flavors.
- Cinnamon, nutmeg, ginger, cloves: These spices bring warmth and complexity, making the casserole taste like autumn.
- Mini marshmallows: Create a gooey, sweet topping that contrasts beautifully with the spiced pumpkin base.
- Chopped pecans: Add a crunchy texture and nutty flavor, balancing the sweetness of the marshmallows.
- Melted butter: Ensures a rich, buttery finish, helping to meld all the flavors together.
Tools and Instruments Required
What tools/instruments will be needed to make Pumpkin Marshmallow Casserole Recipe
- Mixing bowl: Essential for combining pumpkin puree, brown sugar, and spices evenly.
- Baking dish: Holds the mixture and allows it to bake evenly in the oven.
- Spatula: Useful for spreading the pumpkin mixture smoothly in the baking dish.
- Measuring cups: Ensures accurate measurement of ingredients for consistent results.
- Oven: Bakes the casserole to perfection, melting the marshmallows and toasting the pecans.
Pumpkin Marshmallow Casserole Recipe
Ingredients:
Main Ingredients
- 4 cups pumpkin puree
- 1 cup brown sugar
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp ginger
- 0.25 tsp cloves
- 2 cups mini marshmallows
- 0.5 cup chopped pecans
- 0.25 cup melted butter
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves.
- Spread the mixture in a baking dish.
- Top with mini marshmallows and chopped pecans.
- Drizzle melted butter over the top.
- Bake for 45 minutes until marshmallows are golden brown.
Notes:
Read more: Pumpkin Bread Pudding Instant Pot Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the pumpkin mixture and spread it in the baking dish.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
- When ready to bake, top with marshmallows, pecans, and butter.
Freezing Instructions
- Assemble the pumpkin mixture in a freezer-safe dish.
- Cover tightly with plastic wrap and then aluminum foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before baking.
- Add marshmallows, pecans, and butter just before baking.
Using pumpkin puree instead of fresh pumpkin can save you time without sacrificing flavor.
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