Ingredients for Pumpkin Ginger Pie With Golden Marshmallow Topping
- Refrigerated Pie Crust
- Gingersnap Cookie
- Pecans
- Light Brown Sugar
- All Purpose Flour
- Butter
- Pumpkin
- Evaporated Milk
- Fresh Gingerroot
- Pumpkin Pie Spice
- Salt
- Eggs
- Miniature Marshmallows
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How to Make Pumpkin Ginger Pie With Golden Marshmallow Topping
- Preheat oven to 425°F (220°C). Place a cookie sheet on the middle oven rack.
- Unroll one 9-inch Pillsbury pie crust into a 9-inch glass pie plate. Follow box instructions for a one-crust filled pie.
- Prepare streusel topping (recipe below). Sprinkle evenly over the pie crust.
- In a large bowl, mix the pumpkin pie filling ingredients (recipe below).
- Pour the pumpkin filling into the pie crust over the streusel topping.
- Place the pie plate on the prepared cookie sheet in the oven.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C). Continue baking for 35-45 minutes, or until a knife inserted into the center comes out clean.
- Remove from oven and let cool completely on a wire rack for approximately 3 hours.
- Just before serving, preheat your oven's broiler.
- Evenly spread mini marshmallows over the cooled pie, completely covering the filling.
- Broil the pie, placing it about 5 inches from the heat source, for approximately 30 seconds, watching carefully, until the marshmallows are lightly browned. Marshmallows brown quickly, so watch closely!
- Cover and refrigerate any leftover pie.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
101g
Fat
27g
Carbs
14g
