Pumpkin Carob Marshmallow Pie

This is based on a recipe from Trader Joe's, with tweeks.

2 Pie Crusts (9" crusts)

1 cup fresh pumpkin (coffee mug packed full)

1 cup evaporated milk

2 large eggs

3/4 cup packed brown sugar

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 tablespoon ground carob powder

Marshmallows

Heat oven between 375° to 425° Fahrenheit.  Blend pumpkin mixture (pumpkin, milk, sugar, eggs, carob powder, salt and spice, then pour into the 2 crusts.

Bake pies in middle of the oven.

Around 45 minutes, check fillings to see if they're starting to set.  Center should tremble slightly. 

Put marshmallows on top of pie, and continue baking for another 15 - 20 minutes, until marshmallows start to melt.  Transfer to rack and let the pies cool down.  The fillings will continue to set as the pies cool.

Ovens will vary, and fresh pumpkin water content will vary.  The more wet pumpkins require the higher temperature to bake properly, and possibly more time.

The pie shown took over an hour with the marshmallows added at the 45 minute mark at around 400° Fahrenheit.