No Bake Marshmallow Pumpkin Pie for 8 Servings

Instructions:

1. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup melted unsalted butter, and 2 tablespoons granulated sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator for at least 30 minutes while preparing the filling.
2. In a medium saucepan, combine the 15-ounce can of pumpkin puree, ½ cup granulated sugar, 2 teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and ¼ teaspoon kosher salt. Heat over medium-low heat, stirring constantly, until the mixture is warmed through and the sugar has dissolved, about 5-7 minutes.
3. Stir in 1 ½ cups mini marshmallows into the warmed pumpkin mixture. Continue stirring until the marshmallows are completely melted and incorporated, creating a smooth, velvety consistency, about 5-8 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Let the mixture cool slightly to room temperature.
4. In a separate bowl, whip ¾ cup of the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled pumpkin-marshmallow mixture until no streaks remain.
5. Pour the pumpkin filling into the chilled graham cracker crust. Spread evenly with a spatula.
6. Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4 hours, or preferably 8 hours to overnight, until thoroughly chilled and firmly set.
7. Before serving, whip the remaining ¼ cup heavy cream and top slices with whipped cream, extra mini marshmallows or toasted pecans, and a dusting of cinnamon or cocoa powder, if desired.