Pumpkin Ginger Pie with Marshmallow Topping

1 pie crust, unbaked
1/2 cup crushed gingersnap cookies
1/4 cup chopped pecans
2 TB. packed light brown sugar
2 TB. flour
2 TB. soft butter or margarine
1 can pumpkin (15 oz.)
1 cup evaporated milk
1/2 cup brown sugar
1 tsp. pumpkin pie spice
1/4 tsp. salt
2 eggs
2 cups mini marshmallows

Heat oven to 425. Place pie crust in a pie pan. In a bowl, mix the next 5 ingredients. Sprinkle in the pie crust. In large bowl, mix the pumpkin, milk, brown sugar, salt and eggs. Pour into pie crust on top of struesal. Bake 15 minutes. Reduce heat to 350. Bake 35-45 minutes or until cooked. Cool completely. Just before serving, spread marshmallows on top of pie. Broil in oven 5 inches from heat for about 30 seconds until they are browned.