Marshmallow Pumpkin Pie
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted
1 cup pumpkin puree
1 10-ounce bag mini marshmallows
1 teaspoon cinnamon
1 cup heavy cream
For the crust:
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 7-10 minutes. Cool.
For the filling:
In a medium saucepan, combine pumpkin, marshmallows and cinnamon over medium-low heat. Stir continuously until marshmallows are completely melted. Chill pumpkin mixture in the refrigerator for about one hour.
Once the mixture is nearly chilled, whip the heavy cream with an electric mixer on high speed until soft peaks form. Set aside.
Beat pumpkin mixture with an electric mixture until slightly fluffy, about 1 minute. Fold in whipped cream, and spoon mixture into crust.
Cover and chill until firm, about 2 hours.
adapted from Gooseberry Patch