Toasted Marshmallow Pumpkin Pie

• 2 eggs
• 1 (15 oz) can The Fresh Market 100% Pure Pumpkin
• 1 (14 oz) can sweetened condensed milk
• 1 tbsp The Fresh Market Vanilla Bean Paste
• 2 tsp pumpkin pie spice
• ¼ tsp kosher salt
• 1 Walnut or Pecan Pie Crust

Topping

• 1 c granulated sugar
• 2 egg whites
• ⅓ c ice-cold water
• 1 tbsp light corn syrup
• 2 c Miniature Campfire Marshmallows
• 1 tsp The Fresh Market Vanilla Bean Paste

Preheat oven to 425°F.

In a large bowl, whisk eggs until well-beaten. Whisk in pumpkin and sweetened condensed milk until smooth. Whisk in vanilla bean paste, spice and salt. Pour mixture into pie crust.

Bake for 10 minutes. Reduce oven temperature to 350°F and continue baking until filling is nearly set, about 25 minutes more. A knife tip inserted 2-inches from the center should come out clean. The filling will continue to firm as it cools.

Place on a wire rack to cool to room temperature. Cover and refrigerate until deeply chilled, at least 4 hours and preferably overnight.

Before serving, make the topping. Place sugar, egg whites, water and corn syrup in the top of a double boiler. Add water to the bottom of the double boiler to a depth of about 2-inches, making sure the top will not be sitting in the water. Bring water to a simmer.

Beat the sugar mixture with a mixer set to high speed for 1 minute. Sit over simmering water and continue beating until the mixture is glossy and holds stiff peaks, about 7 minutes.

Add marshmallows and vanilla and continue beating until they melt and the topping is smooth, about 2 minutes. Immediately spread topping over pie and make a few whirls with the back of a spoon. Position an oven rack in the highest position under the broiler and preheat. Place the pie under the broiler until the topping is golden brown with a few darker spots, 1 ½-2 minutes. Let stand 15 minutes before serving.

*If you have a blow torch, you can skip the broiler and just use that to achieve your torched/caramelized marshmallow effect