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This is the ultimate in holiday indulgences… a chocolate sweet crust houses a delicious pumpkin filling with a hint of maple-caramel flavour and is studded with a topping of miniature marshmallows. A s’more? A pumpkin pie? A sweet potato casserole? You decide!


  • 1 cup flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tbsp powdered sugar
  • 2 tbsp brown sugar
  • 1 cup butter or stick margarine
  • 4 tbsp milk
  • 1 cup miniature marshmallows
  • ½ cup brown sugar
  • ½ tbsp cornstarch
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 1 tsp maple extract
  • 2/3 cup half-and-half cream


  • Preheat oven to 425F.
  • Sift the flour, cocoa powder and powdered sugar into a large bowl.
  • Blend in the brown sugar until well incorporated.
  • Cut the butter or margarine into the flour mixture until a coarse-meal blend occurs.
  • Sprinkle in the milk.
  • Mix the ingredients until all the mixture has been incorporated and a ball of dough forms.
  • Wrap the dough and refrigerate for at least 30 minutes.
  • Remove the dough from the fridge, and knead slightly on a powdered-sugar sprinkled board to warm it.
  • Roll out and press into the bottom and partway up the sides of a 9” spring-form pan.
  • Sprinkle miniature marshmallows along bottom of crust.
  • Combine sugar, cornstarch, and salt in small bowl.
  • Beat egg, vanilla and maple extract until creamy in large bowl.
  • Stir in pumpkin alternately with the sugar mixture, then gradually stir in half-and-half.
  • Pour over marshmallows.
  • Bake for 15 minutes. Reduce temperature to 350F.
  • Bake for additional 30 minutes or until set and marshmallows have risen to the top.
  • Cool on wire rack for 2 hours.
  • Refrigerate a minimum of 1 hour before serving.

Categories: Dessert  Pie 
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