4.5/5
(16 Votes)
Ingredients
- 1 (15-oz.) can pumpkin
- 2 (10-oz.) pkgs. mini marshmallows
- 1 t. cinnamon
- 1 (12-oz.) container frozen non-dairy whipped topping, thawed
- 2 (9-inch) graham cracker crusts
- Optional: additional whipped topping
Preparation
Step 1
Combine pumpkin, marshmallows and cinnamon in a heavy saucepan. Stir over low heat until marshmallows are melted. Remove from heat; cover and let stand until mixture reaches room temperature. Fold in whipped topping.
Divide evenly into pie crusts; chill for one hour before serving.
If desired, garnish with dollops of whipped topping.
Makes 2 pies; each serves 6 to 8.