Pumpkin-ginger Pie With Golden Marshmallow Topping

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 1 refrigerated pie crust, softened as directed on box
• 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)
• 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
• 2 -2 1/2 cups miniature marshmallows

Recipe

• 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.