Pumpkin Pecan Pie

This pie's going to give everyone pumpkin to talk about (yup, we said it). A delicious take on a holiday classic, this pie is sure to leave no crumb left uneaten. 

INGREDIENTS

• 8 Stuffed Puffs® Classic Milk Chocolate Filled Marshmallows, divided
• 1 refrigerated pie crust
• 1 (12 oz) can evaporated milk, divided
• 2 tsp pure vanilla extract
• 1 (15 oz) can pumpkin puree
• 2 eggs, plus 1 yolk
• ½ cup light brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp orange zest
• 1 pinch salt
• 1 cup chopped pecans
• 1 tbsp butter
• ½ tsp ground cinnamon

DIRECTIONS

1. Heat oven to 325° F. Press refrigerated crust into pie pan. Pinch and trim edges. Set aside.
2. In a small pot over low heat, melt 4 Stuffed Puffs® Filled Marshmallows with 4 ounces of the evaporated milk and vanilla extract. Mix frequently until completely melted and smooth. Allow to cool five minutes.
3. In a large bowl, use an electric mixer or whisk to mix pumpkin puree, eggs, brown sugar, pumpkin pie spice, orange zest, salt and remaining evaporated milk until smooth.
4. Gently fold marshmallow mixture into pumpkin mixture. Do not over mix.
5. Add filling to pie pan. Bake 40-45 minutes until center is set. (Stick a knife in the center of the pie—if it comes out clean, the pie is done.)
6. While the pie bakes, heat another small saucepan over medium heat. Add Stuffed Puffs®, pecans, butter and cinnamon. Stir until Stuffed Puffs® are melted.
7. When pie is done baking, carefully spoon chocolate pecan mixture on top. 
8. Allow pie to cool completely before garnishing with whipped cream and serving.