Pumpkin-Ginger Pie With Golden Marshmallow Topping Recipe

Name: Pumpkin-Ginger Pie With Golden Marshmallow Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Crust; 1 refrigerated pie crust, softened as directed on box; For the Streusel; 1/2 cup gingersnap cookie, crushed (9 cookies); 1/4 cup pecans, chopped; 2 tablespoons light brown sugar, packed; 2 tablespoons all-purpose flour; 2 tablespoons butter, softened (or margarine, softened); For the Filling; 1 (15 ounce) can pumpkin; 1 cup evaporated milk; 1/2 cup light brown sugar, packed; 2 teaspoons fresh gingerroot, grated; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 2 eggs, slightly beaten; For the Topping; 2 - 2 1/2 cups miniature marshmallows

Servings: persons

For the Crust
1 refrigerated pie crust, softened as directed on box
For the Streusel
1/2 cup gingersnap cookie, crushed (9 cookies)
1/4 cup pecans, chopped
2 tablespoons light brown sugar, packed
2 tablespoons all-purpose flour
2 tablespoons butter, softened (or margarine, softened)
For the Filling
1 (15 ounce) can pumpkin
1 cup evaporated milk
1/2 cup light brown sugar, packed
2 teaspoons fresh gingerroot, grated
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs, slightly beaten
For the Topping
2 - 2 1/2 cups miniature marshmallows

1
Heat oven to 425u00b0F 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 350u00b0F 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.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the Crust, 1 refrigerated pie crust, softened as directed on box, For the Streusel, 1/2 cup gingersnap cookie, crushed (9 cookies), and more.

Yes, Pumpkin-Ginger Pie With Golden Marshmallow Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Ginger Pie With Golden Marshmallow Topping

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