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.

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