8 inch pie crust – Graham Cracker or Pecan Crust
15 oz can 100% pumpkin
1 bag of large marshmallows
1 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 teaspoon Cinnamon
8 oz container Cool Whip
In a large saucepan over medium heat add in marshmallows.
Then add in the remaining ingredients except Cool Whip.
Stir until marshmallows are melted.
Remove from heat and pour into a mixing bowl and let cool down to room temperature.
Once room temperature, mix in the Cool Whip.
Pour into pie shell.
Cover with lid that came with shell and place in the refrigerator for 4 hours – overnight.
For best results leave in overnight.
Slice and share with all your human friends.