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Marshmallow-Brown Butter-Pumpkin Slab Pie

marshmallow-brown butter-pumpkin slab pie Dessert
Marshmallow-Brown Butter-Pumpkin Slab Pie
  • 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. ...MORE + LESS -

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

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  • 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

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

Nutrition Information

Nutrition Facts

Serving Size: 16
Calories
249.1
% Daily Value
Total Fat
8.2
Saturated Fat
4.3
Cholesterol
39.5
Sodium
157
Sugars
28.7
Protein
3.1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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