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Wednesday, September 28, 2016

Marshmallow pumkin pie





 1 package (10 ounces) large marshmallows
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger (use 1/4 t.)
1/2 teaspoon ground nutmeg (use 1/4 t.)
2 cups whipped topping
1 cracker crust (9 inches)
Additional whipped topping, optional

In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature.

Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.

Graham cracker crust:

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.

Bake at 375 degrees for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.



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