Melt all of the marshmallows and pumpkin puree in a large pot over medium-high heat. Stir frequently to avoid burning.
Remove from the heat and stir in the pumpkin pie spice and salt.
Scoop the melted mixture into a large mixing bowl with a spatula. Let it cool for minimum 30-45 minutes (It should be cool enough to not melt the cool whip whipped topping).
Once completely cooled, Add the cool whip to the pumpkin marshmallow mixture and stir together evenly.
Pour into the graham cracker crust and smooth out into an even layer with a spatula. Cover and let it chill for 8 hours in the fridge.
Once chilled, sprinkle with a bit of pumpkin spice. Add dollops of whipped cream on top. Slice, serve and enjoy!
Recipe Notes:
Leftover pumpkin marshmallow pie can wrapped with plastic or stored in an airtight container in the fridge for up to 4-5 days.
You can also make your own homemade pumpkin spice flavor using 2 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice.
When melting the marshmallows and pumpkin puree, stir it often! This will help to prevent burning. As soon as it’s melted, remove from the heat.
The marshmallows and pumpkin must be cooled completely before adding the Cool Whip. If not, the Cool Whip will melt and the dessert will not work.
The nutritional information provided is an estimate and is per serving.
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