TOASTED MARSHMALLOW PUMPKIN PIE
The pumpkin pie is old-school. The toasted marshmallow fluff, decidedly retro. Put them together, though, and you've got a modern, sophisticated Thanksgiving dessert that also happens to be a smooth, creamy, spicy, gooey grand finale.
Provided by Mindy Segal
Categories dessert
Time 3h45m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Brown butter: In a small saucepan, melt 2 sticks unsalted butter over medium-low heat. Cook until the milk solids separate out and turn golden brown and fragrant like toasted nuts, 10 minutes. Refrigerate until solid, 15 minutes. You will end up with half the amount of brown butter. Meanwhile, pulse the graham crackers to fine crumbs in a food processor. Place in a bowl and set aside.
- Crust: Add the brown butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to break up, 30 seconds, then add the brown sugar and continue mixing on medium speed until aerated, 2 minutes. Scrape the sides and bottom of the bowl to bring the batter together. Crack the egg into a small cup or bowl with the vanilla and, with the mixer on medium speed, add to the batter to combine almost completely. Turn mixer off and scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed until nearly homogeneous, 20-30 seconds. Add both flours, salt, and graham cracker crumbs all at once and mix on low speed until the dough just comes together but still looks shaggy, about 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough together completely. Stretch a sheet of plastic wrap on a work surface and wrap dough into a rectangle. Refrigerate until chilled throughout, 1 hour or up to overnight.
- Bring dough to room temperature, 10 minutes. Spray pie tin with nonstick spray. Press pieces of dough into the bottom and up the sides of the pie tin, cleaning off edge of excess dough. Press plastic wrap on top of dough to make sure it's even and no thicker than ¼-inch. Chill dough while making pumpkin filling.
- Filling: Preheat oven to 400 degrees F. In a bowl, whisk eggs, vanilla, sugar, pumpkin, ginger, cloves, cinnamon, salt, molasses, evaporated milk, and bourbon. Pour into the chilled pie crust (you may have some custard left over, depending on the size of your pie tin). Place on baking sheet and bake 15 mins, then turn oven down to 325 degrees F and bake approximately 40 minutes more, until custard is set. Let cool while you make the marshmallow fluff.
- Marshmallow fluff: In a medium saucepan, cook sugar, water, and corn syrup on high heat until the temperature reaches 238 degrees F. Meanwhile, in a stand mixer, whip egg whites, salt, and cream of tartar on medium until stiff peaks form. When sugar is at 238 degrees F, turn mixer to low, and slowly add sugar to egg whites. Increase speed to high and whip until the mixture is cool, aerated, and super thick. "Fluff" it on top of the cooled pie, using two spoons to form peaks.
- Assembly: Using a kitchen blowtorch, toast the marshmallow topping until it's tan and toasty, 20-30 seconds. (If you don't have a blowtorch, stick it under the broiler.) Serve.
TOASTED MARSHMALLOW CAKE
If you enjoy the flavor of toasted marshmallows, then this cake is for you! It's great topped with additional toasted marshmallow frosting, or with some chocolate ganache and graham cracker crumbs!
Provided by Kim
Categories White Cake
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
- Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
- Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
- Pour batter into the prepared cake pan, and spread into an even layer.
- Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 40.7 g, Cholesterol 31.3 mg, Fat 13.7 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 266.9 mg
TOASTED MARSHMALLOW-CHOCOLATE PUDDING CAKE
Thanks to devil's food cake mix and instant pudding, even a novice baker can make this impressive Toasted Marshmallow-Chocolate Pudding Poke Cake.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.
- Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PUMPKIN PUDDING CAKE
Make and share this Pumpkin Pudding Cake recipe from Food.com.
Provided by katysmom1
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cake mix, eggs, and oil in a large bowl. In a separate bowl, mix pudding mix and milk until well mixed. Add pudding to cake mix and mix well. Stir cinnamon and sugar together and set aside. Pour cake mix into greased, floured, bundt pan and sprinkle with cinnamon sugar. Bake cake as directed on box.
- This can be served warm and is delicious as is. If you wish, frost it with a can of caramel icing while still slightly warm.
Nutrition Facts : Calories 411.5, Fat 20.8, SaturatedFat 4.8, Cholesterol 52.9, Sodium 460, Carbohydrate 51.2, Fiber 1.3, Sugar 30.9, Protein 5.9
TOASTED MARSHMALLOW-PUMPKIN SPICE PUDDING CAKE
Toasted marshmallow and pumpkin-spice pudding? Now those are flavors that belong together-and they are, in this easy, busy-day cake you start with a mix.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake at 3/4-inch intervals with handle of wooden spoon, using turning motion to make large holes.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Immediately pour half the pudding evenly over warm cake. Let remaining pudding stand 5 min. or until slightly thickened; spread over cake. Top with marshmallows. Refrigerate 1 hour.
- Heat broiler when ready to serve cake. Broil cake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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PUMPKIN SPICE CUPCAKES WITH MARSHMALLOW FROSTING
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5/5 (4)Category CupcakesCuisine AmericanTotal Time 2 hrs
- Preheat oven to 350°F (177°C). Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside.
- In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
- Spoon the batter into the prepared cupcake cups. Fill only about 1/2 – 2/3 full. If you have extra batter for 1-2 cupcakes, bake a 2nd batch. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 2 cups confectioners’ sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners’ sugar. Frost cooled cupcakes however you’d like. I used a Wilton #12 piping tip.
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- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch cake round with butter or baking spray, or line the bottom with parchment paper. Set aside.
- In the bowl of a stand mixer, combine the cake mix and pumpkin pie mix. Use the whisk attachment to whisk the batter until the mixture is light and fluffy. Alternatively, you can combine the mixture using an electric hand mixer, or mix by hand using a standard whisk.
- Bake for 25 to 30 minutes on the middle rack until the internal temperature reaches 205 to 210 degrees. If you don't have an instant-read thermometer, insert a knife into the middle of the cake. It should come out clean when the cake is finished.
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