The inspiration for this recipe came from several places:
- Thinking about the fact that I have never had sweet potato casserole with marshmallows on top.
- People eat sweet potato pie and pumpkin pie in fall
- Last Thanksgiving, Jonathan “helped” me cook dinner by dumping a container of nutmeg on top of my pie. My beautiful pie was ruined after I had to scrape it off, so I made a meringue to hide the Thanksgiving sins.
- The marshmallow meringue from my No Bake Smores Pie was so easy and totally delicious.
- Would it be weird to put marshmallow meringue on pumpkin pie bars? I mean, its kind of like sweet potato casserole. Right?
As you can see, I was clearly all over the place. Good news is that my weirdo train of though ended up working out sort of brilliantly. I used to make an apple butter pumpkin pie based off one from the Food Network, but I hadn’t made it in years. I adapted the recipe slightly here, adding some more spices, pouring it over a cinnamon graham cracker crust, and topping it with mounds of fluffy marshmallow meringue.
I promise you, this is a refreshing new twist on some fall classics. You won’t believe how fast these come together- just watch (above)!
Apple Butter Pumpkin Pie Bars with Marshmallow Meringue
- 6 tablespoons butter
- 9 graham crackers
- 1 cup apple butter
- 1 cup pumpkin
- 3 eggs
- half cup dark brown sugar
- 3/4 cup evaporated milk
- 3 egg whites
- 1/2 teaspoon ginger
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 7.5 oz jar Marshmallow Fluff
- Preheat the oven to 350.
- In the bowl of a food processor, add graham crackers and pulse until fine crumbs. Pour in the melted butter and run the machine until the crumbs are evenly coated and can be pinched together.
- In a mixing bowl, add the apple butter and pumpkin purée along with the dark brown sugar, evaporator milk, eggs, and spices. Whisk together.
- Line a 9 x 9 square baking dish with parchment paper. Add the butter graham cracker crumbs and press firmly into the bottom. Pour pumpkin mixture over top.
- Bake in preheated oven for 45 to 50 minutes. Cool to room temperature.
- In a clean mixing bowl, add the egg whites. Using a hand mixer, beat to soft peaks. Add the marshmallow fluff in batches, raise the mixer speed to high and whip to stiff peaks. Spoon into a piping bag (fitted with a pastry tip if desired).
- Pipe the meringue over the top of the pumpkin pie bars (conversely, you can just spoon it on and spread it over the top, using a spoon or offset spatula to create swirls and peaks). Use a kitchen torch to brûlée the surface (or place briefly under broiler).
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Oh I am going to try to make these dairy free! My kiddo has a milk protein intolerance or I would try the real deal. Thanks for sharing!