Whipped Pumpkin Pie

By carvalhohm2

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

Details

Adapted from gooseberrypatch.com

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.