Special Marshmallow Cream Pumpkin Dessert Recipes

CHOCOLATE MARSHMALLOW PUMPKIN PIE

Steps:

• For the ganache: Put the chocolate in a bowl. Heat the cream in a saucepan over medium heat until hot. Add the vanilla. Pour over the chocolate pieces and mix until the chocolate is melted and the mixture is combined.
• For the marshmallow whipped cream: In a mixer fitted with a paddle attachment, beat the marshmallow cream and butter until combined, about 30 seconds.
• In a mixer fitted with whisk attachment, whisk the cream in a separate mixer bowl until frothy. Lower the speed and gradually add the powdered sugar. When added, increase the speed and whisk until stiff peaks form. Add the marshmallow and butter mixture to the cream and whisk until smooth.
• For the pie: Pour the ganache over the pumpkin layer. Let set at room temperature for 40 minutes or flash-chill in the freezer for 15 minutes.
• Pile the marshmallow whipped cream over the ganache in a high-domed mound--scale is everything. Insert seasonal chocolate lollipops in the marshmallow whipped cream.

SPECIAL MARSHMALLOW CREAM PUMPKIN DESSERT

Steps:

• In a bowl, combine gingersnaps, butter and sugar; mix well.
• Press into a 9" x 13" baking dish.
• Refrigerate while preparing filling.
• FOR FILLING: Combine marshmallows and cream in a double boiler over hot water, and stir until melted and combined.
• Combine pumpkin puree, sugar, spices and salt.
• Blend in marshmallow mixture; chill in the refrigerator for 30 minutes.
• Remove from fridge, fold in 1 cup of the whipped topping OR whipped cream.
• Pour into prepared crust.
• Chill in refrigerator until set.
• Spread top with 1 cup of the remaining whipped topping.
• Sprinkle with chopped nuts; chill at least 3 hours or overnight.
• Cut into serving-size squares, enjoy!