* Exported from MasterCook * Pumpkin-Mallow Dessert Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : FareShare Gazette Contest winner Amount Measure Ingredient -- Preparation Method
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Crust -- (350F oven)
1 cup soft butter or margarine
2 cups flour
1/2 cup powdered sugar
Filling
10 1/2 ounces miniature marshmallows
2 cups canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups whipping creamCrust: Blend flour, butter and powdered sugar. Press into 9 x 13
sprayed pan. Bake until light golden brown. (20 t0 25 minutes.)
Cool. Filling: Combine marshmallows, pumpkin, cinnamon, ginger, and salt in
double boiler over simmering water. (Or in heavy bottomed pan
over very low heat.) Stir often until marshmallows melt and
mixture is blended. Cool to room temperature. Whip cream and fold into pumpkin mixture. Pour into cooked
crust. Refrigerate at least 4 to 6 hours to set. Cut in squares. Top with whipped cream and a bit of crystallized
ginger. Serves 15 to 18 happy people. From my kitchen to yours. This is a rich and lovely dessert
that is very much a part of our holiday menus. Genevieve Contributed to the FareShare Gazette by Genevieve;
14 November, 2001.
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