Recipe - Pumpkin-Marshmallow Pie

One half pound Marshmallows
1 One fourth cup Cooked Pumpkin
One half teaspoon Salt
One half teaspoon Ground Cinnamon
One fourth teaspoon Ground Ginger
One half cup Instant Nonfat Dry Milk
Powder
One half cup Cold Water
16 Pecan Halves

Prepared 9inch Baked Pie Pastry

Combine the marshmallows, cooked pumpkin, salt, cinnamon, and ginger in the
top of a doubleboiler.

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 nearfrozen 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@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Nov 22, 1999, converted by MM_Buster
v2.0l.