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Apple Butter Pumpkin Pie Bars with Marshmallow Meringue

Author Jacqueline


  • 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).