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. Makes: 8 servings

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), 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

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 mins. Reduce oven temp to 350°F. Bake 35 to 45 mins
longer or until knife inserted in center comes out clean. Cool
completely on cooling rack, about 3 hrs. 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): Do not use cookie sheet. In step 2, for
second bake time, cover edge of crust with strips of foil to prevent
excess browning, and bake 35 to 40 mins Remove foil before step 3.

NUTRITION INFO 1 Serving: Cals 400 (Cals from Fat 150); Total Fat 17g
(Sat Fat 7g, Trans Fat 0g); Chol 75mg; Sod 320mg; Total Carb 56g
(Dietary Fiber 2g, Sugars 32g); Protein 5g
Percent Daily Value*: Vitamin A 170%; Vitamin C 2%; Calcium 10%; Iron
10%

Exchanges: 1 1/2 Starch; 2 Other Carb; 0 Vegetable; 3 1/2 Fat Carb
Choices: 4

The best year round temperature is a cool head and a warm heart!