These individual pumpkin pie cups with marshmallows is the perfect way to serve a delicious dessert without all the muss and fuss of baking a whole pie!

I LOVE pumpkin pie, but having made them before I know that they can be a bit of a pain AND sometimes I can't find all the ingredients I need!

Seriously, these are SO easy and SO delicious! If you're looking for a show-stopping dessert that requires minimal effort, look no further. These little guys were the stars of my fall gathering, and even Grandpa Jim asked for the recipe.

Ingredients

There are only 5 simple ingredients for this pumpkin pie recipe!

• 1 cup of pure pumpkin (canned is fine!)
• 1 teaspoon of pumpkin pie spice (the smell alone screams fall!)
• A 7-ounce jar of marshmallow creme (the key to that fluffy texture)
• An 8-ounce container of whipped topping
• 12 mini graham cracker crusts (store-bought makes this a breeze)

Directions

It only takes about 15 minutes to get these ready to pop into the fridge for 2-3 hours!

Set aside ½ cup of whipped topping, refrigerate

Beat pumpkin and pumpkin pie spice.

Beat in marshmallow cream until well mixed, then turn the mixer to low and fold in the remainder of the container of whipped topping.

Add the mixture to a piping bag and pipe mixture evenly between 10-12 mini graham cracker crusts (depending on how full you want them.) NOTE: these made 10 because I used a lot of filling in each one.

Refrigerate for 2-3 hours to set.

Remove the pies and ½ cup of whipped topping from the refrigerator, and add the whipped topping to a piping bag fitted with a large star tip. 

Pipe a small amount of whipped topping into the center of each pie.

Serve cold and enjoy! 

Customizations!

These are so darn easy to make fancy if you want to take a little bit more time!

• Spice it up: Add a pinch of cinnamon, ginger, or nutmeg along with the pumpkin pie spice for a warmer flavor. Or, try a dash of cardamom for something a little different.
• Chocolate lovers rejoice: Mix in some mini chocolate chips or swirl in a spoonful of chocolate hazelnut spread to the pumpkin mixture.
• Go tropical: Use ½ teaspoon of pumpkin pie spice and add ½ teaspoon of coconut extract for a pumpkin-coconut twist. Top with toasted coconut flakes.
• Adults only: Add a splash of bourbon or rum to the pumpkin mixture for a boozy kick.
• Gingersnap goodness: Use mini gingersnap crusts instead of graham cracker for a spicier base.

Topping Variations:

• Nutty crunch: Sprinkle chopped pecans, walnuts, or almonds on top of the whipped cream.
• Caramel drizzle: Drizzle some caramel sauce over the whipped cream for an extra layer of sweetness.
• Chocolate decadence: Shave some chocolate curls or sprinkle mini chocolate chips over the whipped cream.
• Fruity fun: Top with a few fresh cranberries or a sprinkle of dried cranberries for a festive touch.

Presentation Perfection:

• Seasonal sprinkles: Add fall-themed sprinkles like leaves, pumpkins, or acorns.
• Piping prowess: Get creative with your piping! Instead of a simple swirl, try rosettes or other decorative techniques.
• Edible garnish: Garnish with a small cinnamon stick or a sprig of rosemary for an elegant touch.

With these ideas, you can truly make these mini pumpkin marshmallow pies your own! Have fun experimenting and enjoy the delicious results.

Mini Marshmallow Individual Pies

I hope you love these little marshmallow pies as much as I do! Here are some more great recipes you might love!

• Add A Fun Surprise To Your Strawberry Cupcakes
• Cherry Angel Food Cakes – Easy Cake Mix Recipe
• Cherry Jello Poke Cake Recipe With Dream Whip frosting