Best Marshmallow Brown Butter Pumpkin Slab Pie Recipes

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MARSHMALLOW-BROWN BUTTER-PUMPKIN SLAB PIE



Marshmallow-Brown Butter-Pumpkin Slab Pie image

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

Provided by Stephanie Wise

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 9

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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:

  • 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.
  • 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.
  • 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.
  • Bake 30 to 35 minutes or until set and toothpick inserted in center comes out clean. Transfer to cooling rack to cool completely.
  • Cut marshmallows in half; place cut sides down on top of filling. Use kitchen torch or oven broiler (on high) to toast marshmallows.

Nutrition Facts : Calories 310, Carbohydrate 49 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 29 g, TransFat 0 g

MARSHMALLOW-BROWN BUTTER-PUMPKIN SLAB PIE



Marshmallow-Brown Butter-Pumpkin Slab Pie image

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

Provided by @MakeItYours

Number Of Ingredients 9

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:

  • 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.
  • 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.
  • 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.
  • Bake 30 to 35 minutes or until set and toothpick inserted in center comes out clean. Transfer to cooling rack to cool completely.
  • 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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