marshmallow pumpkin pie

Marshmallow Pumpkin Pie

Marshmallow Pumpkin Pie in a gingersnap crust is a must-make fall recipe for pumpkin lovers. This pie is so easy and the marshmallows give it a light texture and help it set up well. The gingersnap crust adds to the fall flavor and compliments the pumpkin perfectly. Except for the crust, which only needs 10 minutes, this pie is no-bake, making it a great addition to your Thanksgiving menu when there’s so much competition for that oven space. The marshmallows are heated in a saucepan with the pumpkin and some spices until melted. Once cooled, the whipped topping is folded in for a creamy, dreamy filling with just the right amount of fall flavor and sweetness.

Ingredients :

• Additional whipped topping, optional
• 8 oz. Frozen whipped topping, thawed
• 1/2 tsp. Ground nutmeg
• 1/2 tsp. Ground ginger
• 1/2 tsp. Salt
• 1 tsp. Ground cinnamon
• 1 cup Canned pumpkin
• 10 oz. Marshmallows
• 2 tbsp. Sugar
• 1/3 cup Butter, melted
• 1 1/2 cups Crushed ginger snap cookie crumbs