Marshmallow Meringued Pumpkin Cream Cheese Pie

It's that time ladies and gents, what time may you ask? Time for football, well sure. Time for the time change, very soon yes. Time for watching Love Actually, yeah almost. What is it truly time for though...?





Well folks I believe it's time to upgrade your pant size for the holidays, or better yet...might I suggest elastic. I am quite lucky to be pregnant right now, or perhaps it's a curse...I almost feel I have permission to eat what I want. It's hard to tell a Jennifer craving from a baby needs it to grow craving. I mean who am I to deny my child a cupcake?





Shoot maybe that cupcake is growing that part of my babies brain that could make him president one day? Or better yet, maybe that cupcake is happening to up his "luck factor"..the kind of luck that has him force me to buy the winning lottery ticket one day while were buying Slurpee's at 7-11.





Now that you have that to chew on, perhaps you should make this..and have a whole dang pie to nibble, shoot I won't lie - this makes two pies!

One for me, one for baby.





Ingredients (Cream Cheese Pumpkin Pie) Makes 2 Pie's
Delightfully borrowed from Paula Dean ya'll
{Full Printable Recipe}

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional

- 2 Store bought crust, 9'.





Directions (Pumpkin Pie)

Preheat the oven to 350 degrees F.
Pre-bake your pie shells for 10 minutes.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crusts and bake for 40-50 minutes, or until the center is set.  I covered my pie edges with aluminum foil.  Place the pie on a wire rack and cool to room temperature.






Ingredients (Marshmallow Meringue)
Originally borrowed from Sprinkles Bakes

3 egg whites
1/2 tsp vanilla extract
Pinch of salt
1/4 cup sugar
1 -7oz. jar of marshmallow creme





Directions (Marshmallow Meringue)

Beat egg whites, vanilla and salt at high speed until foamy. Gradually add sugar 1 tbsp at a time, beating until stiff peaks form.

Beat in 1/4 of the marshmallow creme. Repeat with remaining creme until meringue is well mixed and fluffy.

Heap meringue in the middle of the cooled pie and swirl with the back of a spoon or spatula. (I used fork to make the stripes.) Bake at 400 until browned.

Oh Yeah baby..literally