Sweet Potato Pie with Gingerbread Crust and Marshmallow

Serves 12 to 14 
Prep Time: 10 minutes | Total Time: 45 minutes 

Ingredients 
For the crust
2 cups gingerbread cookies
¼ cup granulated sugar 
6 tablespoons unsalted butter, melted
For the pie 
3 cups sweet potato puree  
½ cup light-packed brown sugar 
½ cup granulated sugar 
3 large eggs, at room temperature 
2 teaspoon pure vanilla extract 
½ teaspoon cinnamon 
½ teaspoon ground ginger 
Pinch of salt 
¼ cup heavy cream 
1 (24-ounce) bag Jumbo Marshmallow 

Directions 

1. Preheat the oven to 400 degrees Fahrenheit. 
2. In a food processor, pulse together cookies, sugar, and melted butter until well combined. Pat into a 9-inch-by-13-inch baking tray and set aside. 
3. In a food processor, combine sweet potatoes, sugars, eggs, vanilla, cinnamon, ginger, salt, and cream until well combined. Pour batter on top of crust and smooth with an offset spatula. 
4. Bake on a middle rack until the center sets and pie is firm, about 25 to 30 minutes. Remove pie from oven and set oven to broil. 
5. Arrange marshmallows on top of pie in rows. Place pie in oven and brown top, about 2 minutes. Cool completely before serving.