Pumpkin-marshmallow pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Marshmallows |
| 1¼ | cup | Cooked Pumpkin |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground Cinnamon |
| ¼ | teaspoon | Ground Ginger |
| ½ | cup | Instant Non-fat Dry Milk Powder |
| ½ | cup | Cold Water |
| 16 | Pecan Halves | |
Directions
Prepared 9-inch Baked Pie Pastry Combine the marshmallows, cooked pumpkin, salt, cinnamon, and ginger in the top of a double-boiler.
Heat the mixture over half a pot of boiling water until the marshmallows are melted, stirring as the mixture melts. Let cool to room temperature.
Meanwhile, combine the milk powder with the cold water, and place in the freezer until ice crystals form.
Whip the near-frozen milk mixture in a small bowl until stiff. Fold the fluffed milk into the pumpkin mixture.
Spoon the filling into the prepared pie pastry and refrigerate until set.
Garnish the outside ring of the pie with pecan halves just prior to slicing and serving.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 22, 1999, converted by MM_Buster v2.0l.