1/2 lb Marshmallows
1 1/4 c Cooked Pumpkin
1/2 ts Salt
1/2 ts Ground Cinnamon
1/4 ts Ground Ginger
1/2 c Instant Non-fat Dry Milk
-Powder
1/2 c Cold Water
16 Pecan Halves
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.
Yields
8 servings