Marshmallow Pumpkin Pie

Ingredients

• 1 10 oz bag large marshmallows
• 1 ½ cup pumpkin puree not pumpkin pie filling
• 2 teaspoons pumpkin pie spice
• 1 8 ounce tub cool whip topping
• 1 premade 9 inch graham cracker crust
• Optional – whipped cream for garnish

Instructions

1. Add the marshmallows, pumpkin puree and pumpkin pie spice to a large saucepan over medium heat. Stir constantly until the marshmallows melt and blend into the pumpkin puree. Remove from heat and allow to cool to room temperature.
2. Fold the cool whip into the pumpkin mixture until incorporated.
3. Transfer the filling into your prepared pie crust.
4. Cover and refrigerate for 2-4 hours, or overnight before serving to firm up. Slice and serve with whipped cream, enjoy!