Marshmallow Pumpkin Pie

Let’s talk about ice skating for a minute, shall we? Admittedly, I’ve never been an excellent skater in any form.

From middle school Friday nights spent at the local roller rink (attempting to look slightly coordinated), to thinking I was going to roller blade with the ultra-fit crew in my dorm; skating has just never been my thing.

INGREDIENTS:

• 8 ounces (about 25 cookies) gingersnap cookies*, crushed
• 4 tablespoons unsalted butter, melted
• 1 10.5-ounce package Campfire Mini White Marshmallows
• 1 cup canned pure pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons pure vanilla extract
• 1 8-ounce container frozen whipped topping, thawed

DIRECTIONS:

1. Preheat oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Set aside.
2. In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
3. Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.
4. Bake gingersnap crust in preheated oven for 8 minutes. Remove pan from oven and cool completely.
5. In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin puree and pumpkin pie spice.
6. ...................................

For full instructions please see : www.mybakingaddiction.com

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