Pumpkin-Ginger Pie with Golden Marshmallow Topping

Fresh ginger perks up a pumpkin pie, and a streusel layer adds crunch under a toasted marshmallow topping.

–

Save & Share

Servings 8

false

( 32 ) Ratings

32 Ratings

5 Stars

4 Stars 15%

3 Stars 15%

2 Stars 18%

1 Stars

Member Reviews ( 0 )

16ffe246-457e-44a7-9c3c-dece91cf07aa

ingredients 14
Prep Time 30 min
Total Time 4 hr 30 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, 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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.