How to make it

  • Preheat oven to 425F.
  • Sift the flour, cocoa powder and powdered sugar into a large bowl.
  • Blend in the brown sugar until well incorporated.
  • Cut the butter or margarine into the flour mixture until a coarse-meal blend occurs.
  • Sprinkle in the milk.
  • Mix the ingredients until all the mixture has been incorporated and a ball of dough forms.
  • Wrap the dough and refrigerate for at least 30 minutes.
  • Remove the dough from the fridge, and knead slightly on a powdered-sugar sprinkled board to warm it.
  • Roll out and press into the bottom and partway up the sides of a 9” spring-form pan.
  • Sprinkle miniature marshmallows along bottom of crust.
  • Combine sugar, cornstarch, and salt in small bowl.
  • Beat egg, vanilla and maple extract until creamy in large bowl.
  • Stir in pumpkin alternately with the sugar mixture, then gradually stir in half-and-half.
  • Pour over marshmallows.
  • Bake for 15 minutes. Reduce temperature to 350F.
  • Bake for additional 30 minutes or until set and marshmallows have risen to the top.
  • Cool on wire rack for 2 hours.
  • Refrigerate a minimum of 1 hour before serving.

Reviews & Comments 5

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    " It was excellent "
    aluminum_chef ate it and said...
    This looks amazing!! I can't wait to try this! Thanks for sharing :)
    Was this review helpful? Yes Flag
  • liezel 11 years ago
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  • alaskacookin 11 years ago
    I gotta make this is sounds wonderful!!
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    " It was excellent "
    recipediva ate it and said...
    Be still my heart. Great post Thanks Jo!
    Was this review helpful? Yes Flag
  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 212.8
    Total Fat: 13.4 g
    Cholesterol: 48.4 mg
    Sodium: 20.3 mg
    Total Carbs: 22.4 g
    Dietary Fiber: 1.2 g
    Protein: 2.4 g
    Was this review helpful? Yes Flag

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