BARBO's MARSHMALLOW PUMPKIN PIE

[carol]

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

8 servings @ 2P.
Use large deep-dish pie pan, Pam spray the outer edges as well.
350 degree oven on preheat

Large can of pumpkin, 29oz.
2 eggs, 4p.
1/4 c. egg sub. 1p
Splenda to taste (I used 1 1/2 c.) -0-p
1/4-c. brown sugar 4p.
1/4 to 1/2 tsp. salt
1 c. evaporated skim milk, 4p
2 tbs. vanilla extract
2 tsp. cinnamon
Dash of nutmeg and cloves or
your own favorite spices
2-c. mini marshmallows SAVE THESE FOR THE TOPPING AFTER PIE IS BAKED. 4p.

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. Just be certain you add for
the points.

17 PS IN THE ENTIRE PIE.
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,com}