Ingredients
two 9-inch pie crusts, baked
64 large marshmallows (the 1 inch size that you would use to toast over a fire)
1 large can pumpkin puree
2 t. pumpkin pie spice
1/2 t. salt
12 oz cool whip (extra if you want to decorate top with more, I didn’t)
Preparation
In a heavy saucepan, combine marshmallows and pumpkin. Stir constantly until marshmallows are melted and everything is mixed together. Remove from heat and stir in pumpkin pie spice and salt. Let cool completely. Stir in cool whip. Pour into 2 crusts and refrigerate until ready to serve
