1. Preheat your oven to 350°F. If you’re using a homemade crust, roll it out and gently press it into your pie dish. If it’s store-bought, just unroll and fit it in. Prick the bottom lightly with a fork to prevent bubbles.
2. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, heavy cream, milk, cinnamon, nutmeg, cloves, salt, and vanilla extract. Mama Lu never measured precisely, so trust your instincts to balance those warm spices — taste the filling (before adding eggs) to find that perfect blend.
3. Pour the filling into the prepared pie crust. Smooth the top gently with a spatula.
4. Bake the pie on the middle rack for about 50-60 minutes. You’ll want the edges to be set and the center just slightly jiggly — it will firm up as it cools, just like Mama Lu’s skillet cornbread.
5. Remove the pie from the oven and let it cool for 10 minutes, then sprinkle the mini marshmallows evenly over the top. This is my favorite part — it feels like adding a fluffy, sweet blanket over the pumpkin.
6. Place the pie under the broiler for 1-3 minutes, watching closely. The marshmallows will puff and toast to a golden brown. Don’t walk away — marshmallows can go from perfect to burnt in seconds!
7. Let the pie cool completely on a wire rack before slicing. This waiting is tough, but it helps the filling set and makes for cleaner slices.

One thing Mama Lu taught me was patience. Whether waiting for biscuits to rise or pie to cool, she said good things come to those who wait — and this pie is no exception.