Pumpkin-marshmallow Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | Servings | ||
INGREDIENTS
| 1/2 | lb | Marshmallows |
| 1 1/4 | c | Cooked Pumpkin |
| 1/2 | t | Salt |
| 1/2 | t | Ground Cinnamon |
| 1/4 | t | Ground Ginger |
| 1/2 | c | Instant Non-fat Dry Milk |
| Powder | ||
| 1/2 | c | Cold Water |
| 16 | Pecan Halves |
INSTRUCTIONS
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@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Nov 22, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 266.8mg
Potassium: 105.2mg
Carbohydrates: 27g
Fiber: 1.2g
Sugar: 18.4g
Protein: 1.5g