Ingredients
1
cup crushed gingersnap cookies
2
tablespoons butter, melted
1
can (15 oz) pumpkin (not pumpkin pie mix)
1/2
cup packed dark brown sugar
1/2
teaspoon pumpkin pie spice
1/4
teaspoon salt
3/4
cup whipping cream
2
eggs
1/2
cup miniature marshmallows
1/4
cup chopped pecans
Preparation
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
In medium bowl, mix crushed cookies and melted butter until well blended. Press mixture in bottoms and up sides of paper cups.
In large bowl, beat pumpkin, brown sugar, pumpkin pie spice, salt, whipping cream and eggs with whisk until smooth. Spoon evenly into crusts.
Bake 25 minutes. Sprinkle marshmallows and pecans evenly over pies. Bake 8 minutes longer or until marshmallows are toasted. Cool 10 minutes. Remove from pans. Serve warm or chilled. Store tightly covered in refrigerator.
