1 bag large marshmallows 1 cup pure pumpkin 1 teaspoon cinnamon ½ teaspoon pumpkin pie spice ½ teaspoon salt 1 carton Cool Whip 1 store-bought graham cracker crust
In a sauce pan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Mix until smooth and combined.
Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes.
Add Cool Whip and stir together until completely combined. Pour into crust and spread evenly.
Cover and refrigerate at least 8 hours. Slice and serve with additional cool whip.
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