Pumpkin-Ginger Pie with Golden Marshmallow Topping

Pumpkin-Ginger Pie with Golden Marshmallow Topping


(2 votes) 5 2

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

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Bradenton, FL

Serving Size / Yield

6-8 servings


  • 1 refrigerated pie crust
  • 1/2 C. crushed gingersnap cookies (9 cookies)
  • 1/4 C. chopped pecans
  • 2 Tbs. packed light brown sugar
  • 2 Tbs. all-purpose flour
  • 2 Tbs. butter, softened
  • 1 15 oz. can pumpkin (not pumpkin pie mix)
  • 1 C. evaporated milk
  • 1/2 C. packed light brown sugar
  • 2 tsp. grated fresh gingerroot
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 2 eggs (slightly beaten)
  • 2 1/2 C. miniature marshmallows

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Heat oven to 425 degrees. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate and soften as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients: crushed gingersnap cookies, pecans, brown sugar, flour and butter. Sprinkle streusel in crust-lined pie plate. In large bowl, mix filling ingredients: pumpkin, evaporated milk, brown sugar, gingerroot, pumpkin pie spice, salt and eggs. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours. 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.

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