Pumpkin-Ginger Pie with Golden Marshmallow Topping Recipe | Pillsbury

Name: Pumpkin-Ginger Pie with Golden Marshmallow Topping Recipe | Pillsbury
Total time: 270 min
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 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; 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; 2 to 2 1/2 cups miniature marshmallows

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

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Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
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
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
2 to 2 1/2 cups miniature marshmallows