No Bake Marshmallow Pumpkin (Print Version)

# Ingredients:

01 - 1 cup canned pumpkin, unsweetened.
02 - 1/2 teaspoon table salt.
03 - 1/2 teaspoon pumpkin spice blend.
04 - 8 ounces thawed Cool Whip.
05 - 1 (6 oz) pre-made graham cracker crust.
06 - 10 ounces jumbo marshmallows.
07 - 1 teaspoon ground cinnamon.

# Instructions:

01 - Gently heat the marshmallows, pumpkin, and spices in a pot, stirring until they completely melt and combine.
02 - Pour the mixture into a bowl and set it aside to cool down. Should take around 30 minutes to reach room temperature.
03 - Fold the Cool Whip into the orange mixture until it’s fluffy and the color lightens all over.
04 - Spoon the filling into the crust, cover it up, and refrigerate for at least 8 hours or leave overnight.

# Notes:

01 - It’s fine to make this 1-2 days before serving.
02 - Don’t use pumpkin pie filling, go for pure canned pumpkin.
03 - Wait to add the whipped topping until right before eating.

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