Would You Like Dessert With That? ~ Pumpkin-Ginger Pie With Golden Marshmallow Topping

This is normally Chocolate Friday, but the first Friday of the month we enjoy Dessert Friday so those poor non-chocolate desserts can have their moment in the spotlight!  :)  I have been sick and am still not feeling great, but I couldn't skip dessert!  So bring your dessert posts to link up today - it'll make me feel better!

Today I'm sharing a pie that we'll be having for Thanksgiving this year.  Don't forget that my friend Kim is having Thanksgiving Tried and True Recipe Week starting Monday!  I thought I would share my dessert a little early, but I'll be linking up at Kim's cooking blog next week.  *Now linked up to Kim's Dessert Day!

Notice that this pie has "Golden Marshmallow Topping."  Apparently that does not mean "Flaming Marshmallow Topping" just so you know (maybe you should read my fiery tale)!

I took this pie to a church potluck and it was well-received.  Most importantly, hubby gave it two thumbs up and said to make it again for Thanksgiving.  Thank you once again to my Pillsbury calendar for providing a yummy recipe!

Pumpkin-Ginger Pie With Golden Marshmallow Topping

Crust

1 single pie crust

Streusel

1/2 cup crushed gingersnap cookies

1/4 cup chopped pecans

2 tablespoons packed brown sugar

2 tablespoons flour

2 tablespoons butter, softened

Filling

1 can (15-oz) pumpkin

1 cup evaporated milk

1/2 cup packed brown sugar

2 teaspoons grated fresh gingerroot (I just used ground ginger)

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

2 eggs, slightly beaten

Topping

2 to 2 1/2 cups mini marshmallows

1.  Heat oven to 425 degrees F.  Place cookie sheet on middle oven rack.  Prepare pie crust in 9-in. pie plate for a 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 temp to 350 degrees F.  Bake 35-45 minutes longer (mine took even 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. 

High Altitude (3500-6500 ft.):  Don't use a cookie sheet.  In step 2, during second bake time, cover edge of crust with foil strips to prevent excessive browning, and bake 35-40 minutes.  Remove foil before Step 3.

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I liked this pie better than a plain pumpkin pie.  Does it sound like one you'll try?  Mmmm...can't wait for Thanksgiving!

Now remember, it's your job to help me feel better by bringing your dessert posts to link up with MckLinky today!  You can use new or old posts, with or without chocolate.  Please bring me some dessert?  I look forward to "trying" them all - LOL!

Have a fabulous Friday!!

I'm linking this up to the Grocery Cart Challenge Recipe Swap today - lots of good recipes there!  I'm also linking it to Tasty Tuesday at Balancing Beauty and Bedlam - yummy recipes - and to Do It Yourself Day (does it still qualify if hubby helped put out the flames on the first marshmallow topping? :) ) at A Soft Place to land - so many great projects there!