Pumpkin Pie with Marshmallow Topping

My Grandmother used to make this on Holidays.
I like the browned marshmallows on top the best.

Ingredients:
1 refrigerated pie crust at room temperature

Streusel:
1/2 cup crushed gingersnap cookies (9 cookies)
1/4 cup chopped pecans
2 tablespoons packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened

Filling:
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup packed light brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs, slightly beaten

Topping:
2 to 2 1/2 cups miniature marshmallows

Directions:
Heat oven to 425 degrees F.
Place cookie sheet on middle oven rack.
Unroll pie crust in 9-inch glass pie plate
as directed on box for One-Crust Filled Pie.
In small bowl, mix streusel ingredients.
Sprinkle streusel in crust-lined pie plate.
In large bowl, mix filling ingredients.
Pour into pie crust on top of streusel.
Place pie plate on cookie sheet in oven.
Bake 15 minutes. Reduce oven temperature to 350 degree F.
Bake 35 to 45 minutes longer or until knife
inserted in center comes out clean.
Cool completely on cooling rack, about 3 hours.
Just before serving, set oven control to broil.
Arrange marshmallows evenly over top of pie,
completely covering filling.
Broil pie with top about 5 inches
from heat about 30 seconds, watching carefully,
until marshmallows are lightly browned.
Turn pie to brown evenly if needed.
Marshmallows will brown quickly.
Cover and refrigerate any remaining pie.