Prep Time:10 min Inactive Prep Time: -- Cook Time:10 min
Serves: 8 servings
1 (9-inch) graham cracker crust, prepared according to package& baked, or Pecan/graham cracker crust
32 jumbo marshmallows or 1 large pck mini marshmallows
1 15 oz can pumpkin puree
2 tsp cinnamon, 1 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves 1/4 teaspoon salt
1 8oz container of heavy whipping cream, beaten.
1 tbl bourbon
1/2 tsp vanilla
Pecan/graham cracker crust
3/4 cup finely chopped toasted pecans (toast pecans first, then chop)
3/4 cup graham crackers
1/4 cup sugar
1/2 stick butter, melted
Mix all ingredients and press into pie plate. Bake 10-12 minutes at 350. Let cool COMPLETELY!
Place marshmallows in a large bowl and microwave on high 3 minutes. Stir marshmallows and heat a few minutes more if not completely melted. Add the pumpkin puree. Stir in the spice and salt. Taste and add more spices if you like (remember that chilling dulls the flavors). When the mixture is completely cool, fold in the whipped cream. Pour the filling into the prepared pie crust and refrigerate for at least 4 hours.