Marshmallow Pumpkin Tart with Gingersnap Crust Recipe
My marshmallow pumpkin tart is the kind of dessert that feels perfectly timed for today—or any festive occasion. First and foremost, it’s a standout for holiday celebrations. Whether it’s Thanksgiving or Christmas, it promises to be a hit with the whole family. I love using my Wilton 11-inch Non-Stick Tart and Quiche Pan with a removable bottom. It makes assembling and serving the tart effortless. The pan ensures a beautiful presentation with its rich, creamy filling. The tart also has a lightly toasted marshmallow topping. It’s a dessert that combines visual appeal with comforting, seasonal flavors, making it a true centerpiece for any holiday table.
The second incredible thing about this dessert is its of a no-bake nature. This is ideal for a fiery end-of-summer dessert. You don’t want to heat the kitchen by turning on the oven for 30-40 minutes. I also love it because it doesn’t take up oven space. This is especially helpful when you are baking Thanksgiving turkeys and casserole side dishes like my favorite pumpkin casserole.
At last, the marshmallow pumpkin tart reaches its full indulgent potential with a scoop of ice cream. You can also add a dollop of whipped cream. Or—why not—try both! Be a little decadent. The creamy, cool textures complement the rich pumpkin filling. They perfectly match the sweet, toasted marshmallow topping. It’s a dessert that invites a touch of playful extravagance, making every bite even more irresistible.
Similar recipe to try
Cost to make this recipe.
Adding up the cost of all the ingredients to make this delicious tart came to about $6.13 or $0.77 per serving slice. Most of the costs come from
To reduce the cost, you can grow your pumpkins to make a puree. You can even bake your gingersnap cookies. Homemade baked cookies could lower the overall cost of the tart. Unfortunately, I can’t make my cream cheese for cheaper.
Recipe adapted
This recipe is a Vintage Mountain Homestead original recipe. All images and texts are original to this blog. Please visit our disclaimer page for more information.
Marshmallow Pumpkin Tart
Ingredients
Gingersnap Crust
- 6 oz gingersnap cookies …[$1.49]
- ½ stick butter …[$0.50]
Marshmallow Pumpkin Filling
- 4 oz marshmallows …[$0.49]
- 1 cup pumpkin puree …[$1.25]
- 8 oz cream cheese …[$2.00]
- ½ tsp pumpkin pie spice …[$0.05]
- ½ tsp vanilla extract …[$0.35]
Instructions
Gingersnap Crust
- Crush whole gingersnap cookies in a plastic Ziploc bag. Then grind cookies into a finer powder.
- Melt butter in a small bowl and add cookie powder to completely melted butter. Press crust into tart pan and set into the refrigerator.
Marshmallow Pumpkin Filling
- In a medium saucepan, heat all filling ingredients together over low heat. Be sure not to burn marshmallows so stir often.
- When melted, take off the heat and stir for a few minutes to cool down.
- Take crust out of fridge and pour filling level into tart pan. Put tart into the fridge for at least 4 hours.
Marshmallow Pumpkin Tart
Ingredients
Gingersnap Crust
- 6 oz gingersnap cookies, …[$1.49]
- ½ stick butter, …[$0.50]
Marshmallow Pumpkin Filling
- 4 oz marshmallows, …[$0.49]
- 1 cup pumpkin puree, …[$1.25]
- 8 oz cream cheese, …[$2.00]
- ½ tsp Pumpkin pie spice, …[$0.05]
- ½ tsp vanilla extract, …[$0.35]
Instructions
Gingersnap Crust
- Crush whole 6 oz gingersnap cookies in a plastic Ziploc bag. Then grind the cookies into a finer powder.
- Melt ½ stick butter in a small bowl and add cookie powder to melted butter. Press the crust into a tart pan and set it in the refrigerator.
Marshmallow Pumpkin Filling
- In a medium saucepan, heat all filling ingredients (4 oz marshmallows, 1 cup pumpkin puree, 8 oz cream cheese, ½ tsp Pumpkin pie spice, ½ tsp vanilla extract) over low heat. Be sure not to burn marshmallows, so stir often.
- When melted, take off the heat and stir for a few minutes to cool down.
- Take crust out of fridge and pour filling level into tart pan. Put tart into the fridge for at least 4 hours.