Pumpkin and sweet potato pie with toasted marshmallows recipe

Ingredients

• 8 fig bar cookies (6 ounces)
• ½ cup all-purpose flour
• ¼ cup butter, melted
• 1 (3-ounce) package cream cheese, softened
• 3 eggs
• ¾ cup mashed cooked sweet potatoes
• ¾ cup fresh or canned pureed pumpkin
• ⅓ cup packed brown sugar
• ⅓ cup whipping cream
• ¼ cup granulated sugar
• 1 tablespoon molasses
• 2 teaspoons grated fresh ginger
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon grated whole nutmeg or ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ancho or chipotle chile powder
• 1½ cups tiny marshmallows

1. Preheat oven to 350°F. For crust, in a medium bowl combine cookies and flour. Using your fingers, crumble the cookies with the flour. Pour melted butter over the crumb mixture. Stir to combine. Press into the bottom and up the sides of a 9-inch pie plate. Bake about 10 minutes or until set. Let cool on a wire rack.
2. For filling, in a large mixing bowl beat cream cheese with an electric mixer on medium for 30 seconds. Add eggs, sweet potatoes, pumpkin, brown sugar, whipping cream, granulated sugar, molasses, ginger, vanilla, cinnamon, salt, nutmeg, and chile powder. Beat until well combined. Pour filling into crust.
3. Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean.
4. Remove pie from oven. Spread marshmallows evenly over top of pie. Turn oven to broil. Broil pie 4 to 5 inches from the heat for 1 minute or just until marshmallows are puffed and beginning to brown.
5. Cool on a wire rack about 1 hour before serving warm.