1 quart orange juice
1 quart white sugar
1 3/4 quarts water
8 eggs
2 tablespoons margarine
1/4 teaspoon vanilla extract
12 large marshmallows
1 (8 ounce) package pumpkin puree
2 cups chopped walnuts
In a large glass or metal skillet over a low heat, combine orange juice, sugar, water, eggs and margarine. When sugar is melted, stir in vanilla until just blended. Pour into pie crust. Cover and let cool.
In a small saucepan without oil, combine marshmallows and pumpkin. Slowly stir combined in orange juice; bring to a simmer over medium heat. Pour over pumpkin and pour into crust. Chill overnight or overnight to firm. Frost cover and chill overnight before serving.