Special Marshmallow Cream Pumpkin Dessert Recipes

Steps:

• Mix crumbs and butter. Reserve 1/4 cup crumb mixture; press remaining mixture onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
• Beat pumpkin and marshmallow creme in large bowl with mixer or whisk until blended. Gently stir in 2 cups COOL WHIP; pour into crust. Sprinkle with reserved crumb mixture; cover.
• Freeze 4 hours or until firm. Remove from freezer. Top with remaining COOL WHIP and nuts. Place in refrigerator 30 min. before serving to soften slightly.

Steps:

• Line a 9x13 inch pan with plastic wrap and spray it lightly and uniformly with cooking spray. Set aside. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 10 minutes.
• Combine the white sugar, corn syrup, and 1/4 cup water in a saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Meanwhile, combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Mix well.
• Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar syrup in a steady stream down the side of the mixing bowl. Increase the mixer to medium-high speed and add the salt. Mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.
• Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Add food coloring, if desired, for a deeper orange color. Return the bowl to the mixer and beat on medium-high speed about 3 minutes longer. Dip a spatula into the marshmallow mixture: the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.
• Pour the mixture into the prepared pan so that it is an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.
• Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve with cut-up assorted fresh fruit and cookies.

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!