Marshmallow-Brown Butter-Pumpkin Slab Pie

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.