Marshmallow-Brown Butter-Pumpkin Slab Pie

 


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

  • Steps

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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