MARSHMALLOW PUMPKIN PIE
This was one of my mom's favorite pie recipes. She was a great cook and was always generous with her recipes, yet she rarely shared this special one. -Ruth Ferris, Billings, Montana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature., Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.
Nutrition Facts : Calories 280 calories, Fat 9g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 2g fiber), Protein 2g protein.
PUMPKIN MUFFINS FILLED WITH SPICED MARSHMALLOW CREAM
My, oh my! These pumpkin muffins are indeed show stoppers. The muffins are filled with the flavors of fall and pumpkin. They are very moist thanks to the canned pumpkin. That marshmallow cream, though, is irresistible. It's light, airy, and makes these easy to make muffins extra special.
Provided by Didi Dalaba
Categories Other Desserts
Time 1h20m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350F. In a bowl, add your nuts, coconut, and raisins. Cut off the top of cake mix and add 2 Tbsp of cake mix to your ingredients. Stir thoroughly to make sure all ingredients are coated. This will ensure even distribution to your muffins.
- 2. In your stand up mixer, or using a hand mixer and a bowl, add your cake mix. Add the rest of the ingredients. Mix for 2-3 minutes.
- 3. Fold in your nut mixture.
- 4. Spray muffin tins with non-stick cooking spray. Using a 1/4 c measure scoop batter into muffin tins. Bake for 17-19 minutes (mine took 17).
- 5. Meanwhile, as muffins are baking, you can start on your spiced marshmallow cream. In a small bowl, combine hot water and salt. Nuke for 30 seconds until all salt is dissolved.
- 6. Using your mixer, beat the marshmallow creme, shortening, confectioners' sugar, and vanilla until light and fluffy. Add the salt mixture and beat for 1 more minute. Using your pastry bag or a plastic bag, insert star pastry tip, add cream, and chill until ready to use.
- 7. Remove muffins from the oven. Let rest on a cookie rack for 1-2 minutes, then remove from tins and let them cool thoroughly. Using a citrus corer or whatever you prefer. Insert citrus corer into the top of muffins. Make a hole thru the muffin, but ensuring you don't go all the way thru to the bottom.
- 8. Continue with the rest of the muffins. Fill with marshmallow creme. **Note: if you don't have a pastry bag, a Ziploc bag with the corner snipped works just fine. **
- 9. Enjoy!! **Note: I have made the marshmallow cream without the canned pumpkin as well. The cream is very good either way. Without the pumpkin, they have a more striking appearance.
PUMPKIN MARSHMALLOWS
These soft, airy marshmallows taste like pumpkin pie. The recipe takes at least a full 24 hours to make, so give yourself lots of time to get everything ready. If the cocoa dredging mixture isn't sweet enough, you can sift some confectioners' sugar into it, although the bitter chocolate coating balances the very sweet marshmallow nicely.
Provided by xarrium
Categories Fruits and Vegetables Vegetables Squash
Time P1DT1h30m
Yield 50
Number Of Ingredients 15
Steps:
- Line a 9x13 inch pan with plastic wrap and spray it lightly and uniformly with cooking spray. Set aside. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 10 minutes.
- Combine the white sugar, corn syrup, and 1/4 cup water in a saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Meanwhile, combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Mix well.
- Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar syrup in a steady stream down the side of the mixing bowl. Increase the mixer to medium-high speed and add the salt. Mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.
- Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Add food coloring, if desired, for a deeper orange color. Return the bowl to the mixer and beat on medium-high speed about 3 minutes longer. Dip a spatula into the marshmallow mixture: the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.
- Pour the mixture into the prepared pan so that it is an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.
- Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 13.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.5 g, Sodium 21.3 mg, Sugar 9.9 g
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