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Friday, September 16, 2016

Marshmallow-Brown Butter-Pumpkin Slab Pie

Marshmallow-Brown Butter-Pumpkin Slab Pie

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


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
1        can (15 oz) pumpkin
1        can (12 oz) evaporated milk
1        bag (16 oz) large marshmallows
  • 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 color. 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 center 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.

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