Marshmallow-Brown Butter-Pumpkin Slab Pie

Name: Marshmallow-Brown Butter-Pumpkin Slab Pie
Prep time: 30 min
Total time: 2 h
Yield: 16
Ingredients: 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box; 1/4 cup butter; 3/4 cup sugar; 2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 2 eggs; 2 cups pumpkin; 1 can (354 mL) evaporated milk; 1 bag (400 g) large marshmallows

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Prep 30 min
Total 2 hr 0 min
Servings 16

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This slab version of classic pumpkin pie gets a tasty upgrade with the addition of browned butter and toasted marshmallows. Recipe by Girl Versus Dough.

Apr 24, 2018

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4 cup butter
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 eggs
2 cups pumpkin
1 can (354 mL) evaporated milk
1 bag (400 g) large marshmallows

Steps

1

Heat oven to 375° F. On lightly floured surface, unroll crusts; stack on top of each other, and roll out to 19 x 14-inch rectangle. Transfer to ungreased 17 x 12-inch rimmed baking pan. Fold any overhanging crust under, even with edges of pan. Place in refrigerator.
2

In 1-quart saucepan, melt butter over medium heat. Cook about 5 minutes, stirring constantly, until butter begins to turn a deep golden colour. Remove from heat; brush all over bottom of crust.
3

In large bowl, beat sugar, pumpkin pie spice, salt and eggs with whisk until well blended. Beat in pumpkin; stir in evaporated milk. Pour into crust.
4

Bake 30 to 35 minutes or until set and toothpick inserted in centre comes out clean. Transfer to cooling rack to cool completely.
5

Cut marshmallows in half; place cut sides down on top of filling. Use kitchen torch or oven broiler (on high) to toast marshmallows.

Expert Tips

Tip 1
Use sharp knife dipped into hot water to slice pie so marshmallows don’t stick to knife.
Tip 2
Serve pie slices with fresh whipped cream or scoops of ice cream.