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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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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? Read more A pumpkin pie? A sweet potato casserole? You decide! Ingredients:
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 |
1/2 cup brown sugar |
1/2 tbsp cornstarch |
1 cup canned pumpkin puree |
1 egg |
1 1/2 tsp vanilla extract |
1 tsp maple extract |
2/3 cup half-and-half cream |
Directions:
1. Preheat oven to 425F.
2. Sift the flour, cocoa powder and powdered sugar into a large bowl.
3. Blend in the brown sugar until well incorporated.
4. Cut the butter or margarine into the flour mixture until a coarse-meal blend occurs.
5. Sprinkle in the milk.
6. Mix the ingredients until all the mixture has been incorporated and a ball of dough forms.
7. Wrap the dough and refrigerate for at least 30 minutes.
8. Remove the dough from the fridge, and knead slightly on a powdered-sugar sprinkled board to warm it.
9. Roll out and press into the bottom and partway up the sides of a 9” spring-form pan.
10. Sprinkle miniature marshmallows along bottom of crust.
11. Combine sugar, cornstarch, and salt in small bowl.
12. Beat egg, vanilla and maple extract until creamy in large bowl.
13. Stir in pumpkin alternately with the sugar mixture, then gradually stir in half-and-half.
14. Pour over marshmallows.
15. Bake for 15 minutes. Reduce temperature to 350F.
16. Bake for additional 30 minutes or until set and marshmallows have risen to the top.
17. Cool on wire rack for 2 hours.
18. Refrigerate a minimum of 1 hour before serving.
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