By Funky Mello

Pumpkin Pie with Marshmallow Creme Swirl

Pumpkin Pie with Marshmallow Creme Swirl

Enjoy the perfect blend of spiced pumpkin goodness and sweet, gooey marshmallow magic!

Pumpkin Pie | Funky Mello


For the Pie Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted coconut oil
  • 2 tablespoons maple syrup

For the Pumpkin Filling:

  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup coconut milk (full fat)
  • 1/2 cup brown sugar, packed
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tub of Funky Mello marshmallow creme


  1. Preheat your oven to 350°F (180°C).
  2. In a bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture firmly into the bottom of a pie dish to form the crust.
  3. Bake the crust in the preheated oven for 8-10 minutes or until it's lightly golden. Allow it to cool while you prepare the filling.
  4. In a large bowl, whisk together pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla extract, pumpkin pie spice, cinnamon, and salt until well combined.
  5. Pour the pumpkin filling into the cooled pie crust, spreading it evenly.
  6. Drop spoonfuls of vegan marshmallow creme onto the pumpkin filling.
  7. Use a knife to gently swirl the marshmallow creme into the pumpkin filling, creating a marbled effect.
  8. Bake the pie in the preheated oven for 40-45 minutes or until the center is set.
  9. Allow the pie to cool completely before refrigerating for at least 2 hours to set.
  10. Once chilled, slice and serve your vegan pumpkin pie with a delightful swirl of marshmallow creme. 


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