I love everything about pumpkin pie: the natural sweetness of pumpkin, the rich, buttery texture, and the warm spices like cinnamon, ginger, and cloves. It’s the perfect dessert for autumn, and this pumpkin pie casserole delivers that familiar pie flavor without the fuss of making a crust. It’s an easy, crowd-pleasing addition to any Thanksgiving or fall dinner menu.
Some days I want pumpkin pie flavor but don’t want to fuss with a pastry crust. This casserole is a simple alternative that gives you the same comforting pumpkin notes in an easy-to-prepare side dish.
Like a sweet potato casserole, this recipe features a pumpkin pie–style filling topped with mini marshmallows that toast and become gooey as the casserole bakes. The contrast of spiced pumpkin and sweet, caramelized marshmallows is irresistible.
The filling is essentially the same as a classic pumpkin pie custard. You can use canned pie pumpkin puree for convenience, or roast and puree fresh pumpkin if you prefer a homemade touch.
After spreading the filling evenly in a casserole dish, cover it with a generous layer of mini marshmallows so they’ll melt and turn golden in the oven.
Thanksgiving Dinner Recipe Ideas
If you’re planning a Thanksgiving menu and looking for ideas, this pumpkin pie casserole is a simple, festive side. Here are a few complementary recipes to round out your holiday meal:
- How to Cook a Turkey – A detailed guide for roasting a juicy, evenly cooked turkey for your holiday table.
- Homemade Cranberry Sauce – An easy recipe using fresh cranberries for bright, tangy sauce that beats the canned variety.
- Mom’s Turkey Stuffing – A classic family stuffing recipe passed down through generations and a holiday staple.
Pumpkin Pie and Marshmallow Casserole
Ingredients
- 2 cups pie pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup butter, melted
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 cups mini marshmallows
Instructions
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In a large bowl, combine the pumpkin puree, heavy cream, eggs, brown sugar, melted butter, and spices. Stir well until smooth and fully blended.
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Spread the pumpkin mixture evenly across the bottom of a greased casserole dish.
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Top the filling with an even layer of mini marshmallows.
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Bake in a 350°F (175°C) oven for 20–25 minutes, until the filling is set and the marshmallows are melted and lightly browned. Let cool slightly before serving.
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