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Pumpkin-Ginger Pie with Golden Marshmallow Topping Recipe

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This recipe for Pumpkin-Ginger Pie with Golden Marshmallow Topping, by , is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



Crust: Pillsbury pie crust (15oz.) softened as directed on box
1/2 cup crushed gingersnap cookies (9)
1/4 cup chopped pecans
2 tbsp. packed light brown sugar
2 tbsp. all purpose flour
2 tbsp. butter, softened
1 can (15oz.) pumpkin
1 cup evaporated milk
1/2 cup packed light brown sugar
2 tsp. grated fresh gingerroot
1 tsp. pumpkin pie spice
1/4 tsp. salt
2 eggs, slightly beaten
2 to 2 1/2 cups miniature marshmallows

Heat oven to 425. Place cookie sheet on middle oven rack. Unroll pie crust in 9" glass pie plate as directed on box for OneCrust 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. Bake 35-45 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 5" from heat about 30 seconds, watching carefully until marshmallows are lightly browned. Cover and refrigerate pie.




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