Pumpkin Marshmallow Pie

Ingredients

• 1 9-inch unbaked pie crust
• 1 can pumpkin puree
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 eggs, beaten
• 1 can evaporated milk
• 2 cups miniature marshmallows

Directions

1. For the pie dough, combine the flour, sugar, and salt in a stand mixer bowl with the paddle in place, or use a food processor. You can also do this by hand in a bowl, cutting the butter in with a pastry blender or your fingertips. Add the chilled butter and work it in until the pieces are small, roughly pea-sized.
2. Pour in 3 tablespoons ice water and mix just until the dough starts to gather. If it still needs help coming together, add 1 more tablespoon of water. Move the dough to your work surface and turn it over a few times with your hands. Pat it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
3. Roll the dough on a lightly floured counter, or between 2 pieces of parchment paper, until it is about 13-inches (33cm) across. Dust away any extra flour, then fit the dough into a 9-inch (23cm) pie plate or pan. Tuck the overhang underneath itself and crimp the dough around the rim.
4. Preheat the oven to 375ºF (190ºC). Use a fork to poke the pie dough a few times. Line it with aluminum foil and add beans, rice, or pie weights until it is filled halfway. Bake until the crust is golden, about 15 to 20 minutes. Lift out the foil and weights, then bake the crust for another 5 to 8 minutes, until it is well browned. Reduce the oven temperature to 350ºF (180ºC).
5. While the crust is in the oven, make the filling. Put the pumpkin puree in a blender, then add the cream, milk, eggs, and brown sugar. Add the ginger, cinnamon, cloves, and pepper, followed by the nutmeg, salt, vanilla, and Cognac or brandy. Blend everything, or use an immersion mixer, until combined.
6. Transfer the filling to a medium saucepan and warm it gently, stirring the entire time. Stop when it feels warm to the touch; do not overheat it, since the eggs can scramble. Eggs begin cooking at about 140ºF (60ºC).
7. Pour the warm filling into the prebaked pie shell. Bake until a gentle jiggle shows that the center is almost set, about 45 to 50 minutes. The pie should puff slightly, with a little wobble remaining in the middle. To play it safe, start checking about 10 minutes before that baking window. Cool the pie completely on a wire rack. Once cool, the pie can be chilled for up to 2 days, or kept at room temperature for serving.
8. For the marshmallow topping, put 1/4 cup cold water in a small bowl and sprinkle the gelatin over it. Set a candy thermometer in a small saucepan, then heat the remaining 1/3 cup water with the corn syrup and sugar. When the syrup reaches around 210ºF (99ºC), start whipping the egg whites until frothy. As the syrup climbs toward 245ºF (118ºC), turn the mixer to high and slowly stream the syrup into the whipping whites, aiming away from the whip so it does not fling onto the sides of the bowl.
9. Scrape the softened gelatin into the warm pan used for the syrup, and stir until dissolved. Slowly pour the gelatin into the whipping whites, again avoiding the whip. Add the vanilla and keep beating for 5-10 minutes, until the marshmallow reaches room temperature.
10. Preheat the oven to 450Fº (230ºC) and set a rack in the upper third of the oven.
11. Using a spatula, spread and swirl the marshmallow across the entire top of the pie, making billowy peaks and little crannies. Bake for 4 to 5 minutes, or until the surface is deep golden brown. You can let it go a little darker if you like, but watch closely since ovens vary. Let the pie cool before slicing.