Ingredients

The following ingredients have 4 Servings
  • 1 Cup Graham Cracker Crumbs
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Sugar
  • 1 Teaspoon Cinnamon
  • 4 Tablespoons Butter
  • 1 Cup Pumpkin Puree
  • 1 Bag Marshmallows (Mini, 10 ounce bag)
  • 1/4 Teaspoons Cinnamon
  • 1/4 Teaspoons Pumpkin Pie Spice
  • 1 Cup Heavy Cream

Instruction

  • Heat the oven to 350 degrees.
  • Mix the graham cracker crumbs, cinnamon, sugars, and butter until it's like wet sand. Press into a pie plate and bake for 8-10 minutes. Set aside to cool completely.
  • In a medium saucepan, combing the cinnamon, pumpkin, marshmallows, and pumpkin pie spice over medium-low heat, stirring consistently until smooth and all marshmallows are melted.
  • Chill the mixture in the refrigerator until cooled, about 30-60 minutes.
  • Whip the whipping cream with a handheld mixture until soft peaks form. Set aside.
  • Pull the pumpkin mix from the fridge and using a handheld mixer, beat the mixture until fluffy, about 1 minute.
  • Fold the whipped cream in gently with a rubber spatula and then carefully fill the pie.
  • Chill 2 hours in the fridge.