Pumpkin-Ginger Pie with Golden Marshmallow Topping

By

Prep Time: 30 Min
Total Time: 4 Hr 30 Min
Makes: 8 servings

NUTRITION INFORMATION:
1 Serving: Calories 400 (Calories from Fat 150); Total Fat 17g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 75mg; Sodium 320mg; Total Carbohydrate 56g (Dietary Fiber 2g, Sugars 32g); Protein 5g Percent Daily Value*: Vitamin A 170%; Vitamin C 2%; Calcium 10%; Iron 10% Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

View complete recipe

  • 8

Ingredients

  • Crust:
  • 1 Pillsbury® refrigerated pie crust (from 15-oz box), 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

Preparation

Step 1

1. Heat oven to 425°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.
2. 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°F. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.
3. 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.
High Altitude (3500-6500 ft): Do not use cookie sheet. In step 2, for second bake time, cover edge of crust with strips of foil to prevent excess browning, and bake 35 to 40 minutes. Remove foil before step 3.

*Cover edge of crust with strips of foil to prevent excessive browning, if necessary. Remove foil before step 3.

View complete recipe