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Marshmallow-Brown Butter-Pumpkin Slab Pie
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Prep Time:
30 minutes
Total Time:
2 hours
Elevate traditional pumpkin pie with rich brown butter and gooey toasted marshmallows on top.
Ingredients:
  • 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
Instructions:
  • Preheat your oven to 375°F. Unroll the crusts on a floured surface, stack them, and roll out to a 19 x 14-inch rectangle. Transfer the crust to a 17 x 12-inch rimmed baking pan, fold any excess crust under, and chill in the refrigerator.
  • Melt butter in a 1-quart saucepan over medium heat until it turns a deep golden color, stirring constantly for about 5 minutes. Remove from heat and brush all over the bottom of the crust.
  • In a large bowl, whisk together sugar, pumpkin pie spice, salt, and eggs until well blended. Mix in pumpkin, then stir in evaporated milk. Pour the mixture into the crust.
  • Bake for 30 to 35 minutes until the center is set and a toothpick comes out clean. Place on a cooling rack to cool completely.
  • Cut marshmallows in half horizontally and place them cut side down on top of the filling. Toast the marshmallows using a kitchen torch or by placing them under a broiler set to high heat.

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