Recipe courtesy of
Pumpkin-Ginger Pie with Golden Marshmallow Topping
Total:
5 hr
Active:
30 min
Yield:
8 servings
Level:
None
Total:
5 hr
Active:
30 min
Yield:
8 servings
Level:
None

Ingredients

Crust:
  • 1 box Pillsbury(R) refrigerated pie crusts, softened as directed on box
Streusel:
  • 1/2 cup crushed gingersnap cookies (9 cookies)
  • 1/4 cup chopped pecans
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter or margarine, softened
Filling:
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 cup evaporated milk
  • 1/2 cup packed light brown sugar
  • 2 teaspoons grated fresh gingerroot
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 eggs, slightly beaten
Topping:
  • 2 to 2 1/2 cups miniature marshmallows

Directions

Heat oven to 425 degrees F. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate.

In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie 

plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350degreesF. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours. 

Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.

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