Marshmallow-Brown Butter-Pumpkin Slab Pie

Heat oven to 375° F. On lightly floured surface, unroll crusts; stack on top of each other, and roll out to 19 x 14-inch rectangle. Transfer to ungreased 17 x 12-inch rimmed baking pan. Fold any overhanging crust under, even with edges of pan. Place in refrigerator.

In 1-quart saucepan, melt butter over medium heat. Cook about 5 minutes, stirring constantly, until butter begins to turn a deep golden color. Remove from heat; brush all over bottom of crust.

In large bowl, beat sugar, pumpkin pie spice, salt and eggs with whisk until well blended. Beat in pumpkin; stir in evaporated milk. Pour into crust.

Bake 30 to 35 minutes or until set and toothpick inserted in center comes out clean. Transfer to cooling rack to cool completely.

Cut marshmallows in half; place cut sides down on top of filling. Use kitchen torch or oven broiler (on high) to toast marshmallows.