16ounceswhipped toppingplus more for garnish/topping
2teaspoonspumpkin spice
¼teaspoonsalt
nonstick spray
Instructions
Prep a 9" springform pan with non-stick spray. Set pan aside.
Crush the graham crackers to a fine crumb (a food processor or blender works well for this). In a bowl, combine the graham cracker crumbs and melted butter until mixture is similar in texture to wet sand.
Press buttered graham cracker mixture into the springform pan covering the entire bottom and about halfway up the sides.
Melt marshmallows in a microwave safe bowl, by heating on high power for about two (2) minutes, until marshmallows are creamy and smooth. Quickly stir in the pumpkin puree, pumpkin pie spice, and salt. Mix until well combined.
Fold in the whipped topping and mix until whipped topping is fully incorporated. Pour filling mixture into the pie crust, using a spatula to spread evenly.
Refrigerate for at least 8 hours (or overnight) to set, top with additional whipped cream before serving, if desired.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Notes:
A full graham cracker sheet refers to the rectangle, before you separate its parts.
If you prefer not to make your own crust, you can use two (2) prepared graham cracker crusts to make two (2) smaller pies.