Prep time: 15 minutes

Cook time: 5 minutes

Rest time: 8-9 hours

Materials:

• 2 tbsp. unsalted butter
• 15 oz pumpkin puree
• 10 oz marshmallows
• 8 oz Cool Whip
• 1 graham cracker crust

Process:

1. In a medium sauce pan over medium heat add in the unsalted butter. Let the butter melt.
2. Add in the marshmallows and pumpkin puree. Stir constantly and cook until marshmallows have melted and the pumpkin puree is incorporated into the melted marshmallows.
3. Remove from heat and let cool completely.
4. Once cooled fold in the Cool Whip.
5. Transfer the mixture into your graham cracker crust pie.
6. Refrigerate for a minimum of 8 hours. Serve with additional Cool Whip (optional) and ENJOY!