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.

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

1        can (15 oz) pumpkin

1        can (12 oz) evaporated milk

1        bag (16 oz) large marshmallows

Directions:

• 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.

Source: bettycrocker.com