Marshmallow Pumpkin Pie Recipe

• 1 (9") baked pie shell
• 40 lg. marshmallows
• 1 1/2 c. pumpkin
• 1/2 c. lowfat milk
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg or possibly 1 1/2 teaspoon pumpkin pie spice
• 1 lg. carton Cold Whip

1. Heat pumpkin and lowfat milk to boiling point, add in marshmallows and cook till marshmallows heat.
2. Cold.
3. Add in salt and spices.
4. When mix starts to gel, beat in 3/4 Cold Whip.
5. Put in pie crust and chill till set.
6. Top with remainder of Cold Whip.
7. Ready to serve in one hour.
8. Keeps well for one week.

shell, marshmallows, pumpkin, milk, salt, cinnamon, nutmeg

Taken from cookeatshare.com/recipes/marshmallow-pumpkin-pie-31793 (may not work)