Pumpkin-Ginger Pie with Golden Marshmallow Topping

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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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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