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

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

DIRECTIONS

1. In a small pot, heat 4 Stuffed Puffs® Filled Marshmallows, 4 oz evaporated milk and vanilla extract on low heat, mixing until evenly melted together. Let cool five minutes.
2. Using an electric mixer or whisk, mix pumpkin puree, eggs, brown sugar, pumpkin pie spice, orange zest, salt and remainder of evaporated milk until smooth.
3. Add filling to your pie crust.
4. Bake at 325 degrees (about 40-50 minutes).
5. While baking, chop 4 Stuffed Puffs® into pieces, toss with pecans, butter, cinnamon and melt over medium heat. Stir until evenly mixed.
6. Slice remaining Stuffed Puffs® in half.
7. Once pie is done baking, add melted chocolate pecan mixture on top and garnish with halved Stuffed Puffs®.
8. Bake at 350 degrees for five minutes or until the Stuffed Puffs® have melted. As an alternative, use a butane torch to toast the Stuffed Puffs® to your liking.  
9. Let cool, slice, and serve.