Instructions
- Add the marshmallows, pumpkin puree and pumpkin pie spice to a large saucepan over medium heat. Stir constantly until the marshmallows melt and blend into the pumpkin puree. Remove from heat and allow to cool to room temperature.
- Fold the cool whip into the pumpkin mixture until incorporated.
- Transfer the filling into your prepared pie crust.
- Cover and refrigerate for 2-4 hours, or overnight before serving to firm up. Slice and serve with whipped cream, enjoy!
