Pumpkin Casserole With Roasted Marshmallows Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Steps:

• In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature., Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.

Steps:

• Brown butter: In a small saucepan, melt 2 sticks unsalted butter over medium-low heat. Cook until the milk solids separate out and turn golden brown and fragrant like toasted nuts, 10 minutes. Refrigerate until solid, 15 minutes. You will end up with half the amount of brown butter. Meanwhile, pulse the graham crackers to fine crumbs in a food processor. Place in a bowl and set aside.
• Crust: Add the brown butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to break up, 30 seconds, then add the brown sugar and continue mixing on medium speed until aerated, 2 minutes. Scrape the sides and bottom of the bowl to bring the batter together. Crack the egg into a small cup or bowl with the vanilla and, with the mixer on medium speed, add to the batter to combine almost completely. Turn mixer off and scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed until nearly homogeneous, 20-30 seconds. Add both flours, salt, and graham cracker crumbs all at once and mix on low speed until the dough just comes together but still looks shaggy, about 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough together completely. Stretch a sheet of plastic wrap on a work surface and wrap dough into a rectangle. Refrigerate until chilled throughout, 1 hour or up to overnight.
• Bring dough to room temperature, 10 minutes. Spray pie tin with nonstick spray. Press pieces of dough into the bottom and up the sides of the pie tin, cleaning off edge of excess dough. Press plastic wrap on top of dough to make sure it's even and no thicker than ¼-inch. Chill dough while making pumpkin filling.
• Filling: Preheat oven to 400 degrees F. In a bowl, whisk eggs, vanilla, sugar, pumpkin, ginger, cloves, cinnamon, salt, molasses, evaporated milk, and bourbon. Pour into the chilled pie crust (you may have some custard left over, depending on the size of your pie tin). Place on baking sheet and bake 15 mins, then turn oven down to 325 degrees F and bake approximately 40 minutes more, until custard is set. Let cool while you make the marshmallow fluff.
• Marshmallow fluff: In a medium saucepan, cook sugar, water, and corn syrup on high heat until the temperature reaches 238 degrees F. Meanwhile, in a stand mixer, whip egg whites, salt, and cream of tartar on medium until stiff peaks form. When sugar is at 238 degrees F, turn mixer to low, and slowly add sugar to egg whites. Increase speed to high and whip until the mixture is cool, aerated, and super thick. "Fluff" it on top of the cooled pie, using two spoons to form peaks.
• Assembly: Using a kitchen blowtorch, toast the marshmallow topping until it's tan and toasty, 20-30 seconds. (If you don't have a blowtorch, stick it under the broiler.) Serve.

Steps:

• combine pumpkin, egg, vanilla, cinnamon, salt, milk and syrup and pour into a casserole dish (1.5 qt or 9x9).
• mix brown sugar, flour, coconut, pecans with butter to form crumbs and sprinkle evenly on the pumpkin
• bake at 350 for 30-45 minutes.

Steps:

• In a bowl, combine gingersnaps, butter and sugar; mix well.
• Press into a 9" x 13" baking dish.
• Refrigerate while preparing filling.
• FOR FILLING: Combine marshmallows and cream in a double boiler over hot water, and stir until melted and combined.
• Combine pumpkin puree, sugar, spices and salt.
• Blend in marshmallow mixture; chill in the refrigerator for 30 minutes.
• Remove from fridge, fold in 1 cup of the whipped topping OR whipped cream.
• Pour into prepared crust.
• Chill in refrigerator until set.
• Spread top with 1 cup of the remaining whipped topping.
• Sprinkle with chopped nuts; chill at least 3 hours or overnight.
• Cut into serving-size squares, enjoy!