Marshmallow Pumpkin Pie Easy (Print Version)

# Ingredients:

01 - 8 ounces thawed Cool Whip.
02 - 1/2 teaspoon salt.
03 - 1/2 teaspoon pumpkin pie spice.
04 - 1 cup pure pumpkin puree.
05 - 10 ounces marshmallows, large size.
06 - 1 teaspoon ground cinnamon.
07 - 1 graham cracker crust (6 oz).

# Instructions:

01 - Let the mixture cool to room temperature in a bowl for roughly 30 minutes.
02 - Mix in the Cool Whip until everything’s smooth and fluffy.
03 - Over low heat, stir together the marshmallows, pumpkin, and spices until you’ve got a creamy mix.
04 - Scoop it into the crust, cover it up, and let it set in the fridge for at least 8 hours or overnight.

# Notes:

01 - Make it a day or two ahead if you’d like.
02 - Stick with plain pumpkin—not pumpkin pie mix.
03 - Top with whipped cream when ready to serve.

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