Ingredients
- 1/2 cup of butter
- 2 cups of pumpkin puree
- 300 ml of sweetened condensed milk
- 1 teaspoon of cinnamon
- 1 cup of Graham cracker crumbs
- 45 graham crackers (approximately)
- 9 cups of mini-marshmallows
- 1 cup of semi-sweet chocolate chips
Preparation
Step 1
Preheat over to 450F.
In a small saucepan on medium heat, combine the butter, pumpkin mix, milk, cinnamon and bring to a boil.
Remove saucepan from heat and stir in Graham cracker crumbs. Place aside.
Line a 9x12 baking pan with waxed paper.
Line 15 Graham crackers side by side ensuring that the entire pan is covered.
Pour 1/3 of the pumpkin mix onto the Graham crackers and spread evenly using a small offset spatula or the back of a spoon.
Top the pumpkin mix with approximately 3 cups of mini-marshmallows, ensuring it is as even as possible.
Sprinkle evenly 1/3 cup of the chocolate chips over the mini-marshmallows.
Repeat steps 5,6,7, 8 twice more (see picture below). In all, there will be three layers of Graham crackers, pumpkin mix, mini-marshmallows and chocolate chips.
Bake for 4 minutes at 450F and place gently on counter when taking it out of the oven.
Let it cool and set for 3-4 hours to firm up otherwise it will not cut well into squares.