No Bake Marshmallow Pumpkin Pie

PREPARE GRAHAM CRACKER CRUST: Preheat oven to 300-degrees and spray a pie dish with baking spray and set aside. In a food processor, or using a heavy object, crush graham crackers until they are fine crumbs (I put the graham cracker sheets in a large ziplock bag and used a jar to crush the crackers into crumbs). In a medium-sized bowl, mix together the graham cracker crumbs, pumpkin pie spice, powdered sugar and melted butter, mixing until mixture resembles coarse sand. Press mixture into prepared pie dish, pressing firmly to the bottom of the dish. I used a metal measuring cup to firmly press the crumbs down.

Bake graham cracker crust in 300-degree oven for 10-minutes. Remove from oven and place on wire rack to cool, while you prepare your pie filling.

PREPARE PIE FILLING: In a medium sized pot, over medium heat on the stove top, add the marshmallows, pumpkin, cinnamon, pumpkin pie spice, nutmeg and salt. Stir the mixture frequently until the marshmallows have completely melted and all the ingredients are combined and mixture is smooth. Remove the pot from the stove and stir in the vanilla extract. Pour mixture into a bowl to cool to room temperature (approximately 30-minutes).

Once mixture has cooled, fold in the Cool Whip, mixing until completely incorporated. Pour mixture onto prepared pie crust. Cover with plastic wrap and place in the refrigerator to set for at least 6-hours.