Article published November 24, 2009
Pumpkin-Ginger Pie with Golden Marshmallow Topping
1 refrigerated pie crust (from 15-ounce box), softened as directed on box
For the 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 tablespoon butter, softened
For the Filling:
1 15-ounce can pumpkin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup packed light brown sugar
2 teaspoon grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs, slightly beaten
For the Topping:
2 to 2 1/2 cups miniature marshmallows
Heat oven to 425 degrees. 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 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 350 degrees. 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 7 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown or burn quickly.
Yield: 8 servings
Source: Pillsbury
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