Ingredients

1 bag (10 oz) large marshmallows
1 cup pure pumpkin
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon salt
1 carton (8 oz) Cool Whip (thawed)
1 (6 oz) store-bought graham cracker crust

Instructions

In a sauce pan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined.
Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes.
Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color. Pour mixture inside the graham cracker crust and spread out evenly.
Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 8 hours to thicken up and come together. Or you can refrigerate it overnight as well.
Slice and serve with additional Cool Whip or freshly whipped cream.
Notes
As with any no bake pie, you can make this pie several days ahead of time. The pie actually gets better with more fridge time. Making it 2 days in advance would work just fine. A lot of readers who have tried this have actually said they like it better on day 2. So you can easily make this pie 1-2 days in advance of when you need to serve it.
Make sure you are using the PURE PUMPKIN not the pumpkin pie filling.

pies