Do you want a BIG PUMPKIN PIE?

[Barbo]

BARBO's MARSHMALLOW PUMPKIN PIE {Tried 'N True}

8 - 10 servings
Use large deep-dish pie pan, Pam spray the outer edges as well.
350 degree oven on preheat

Large can of pumpkin, 29oz.
4 eggs,
Splenda to taste (I used 1 1/2 c.)
1/4-c. brown sugar sub (I use Diabeti-Sweet Brown Sugar sub.)
1/4 to 1/2 tsp. salt
1 c. evaporated milk or cream
2 tbs. vanilla extract
2 tsp. cinnamon
Dash of nutmeg and cloves or
your own favorite spices
2-c. LC Nouba MarshmallowsSAVE THESE FOR THE TOPPING AFTER PIE IS BAKED.

Place everything into food processor and blend until smooth.
Pour into prepared pie pan and bake for an hour or until the
pumpkin custard comes clean when a knife is inserted in the middle.
Put the marshmallows on top evenly distributed. Place back into
oven for only 3 minutes. Remove to rack and cool. I dusted cinnamon on top.
Refrigerate until pie is set.

*If you want to add toasted pecans sprinkled on top of marshmallows,
it would taste good and look beautiful. DIVIDE INTO 8 SERVINGS.

NOTE from Carol: I haven't had a chance to try this pie yet but I've heard only GREAT reviews on it!!

RECIPE BY BARBO {BarbosDietKitchen,

[Jennifer Eloff]

Sounds lovely, Barbo. Wish they would make marshmallows without maltitol as well. I looked at that store and though the products look amazing, there is nothing I can have. Sigh.

[dollkey]

This looks awesome! I hope I get enough canned pumpkin to try all the wonderful recipes!

[Barbo]

I better add that the recipe needs the large processor
size, otherwise put it in a bowl and make it in two batches.
You can always use your hand mixer or your immersion blender.

Yummy pie. This recipe made a large Pampered Chef deep pie
dish and 3 custard cups full. It will make two regular pie pans.