Step 1

In a sauce pan, over low or medium-low heat, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined.

Step 2

Transfer the hot pumpkin mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes or more if needed.

Step 3

Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color.

Step 4

Pour the pumpkin pie filling inside the graham cracker crust and spread it out evenly.

Step 5

Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 8 hours to thicken up and come together. Or refrigerate overnight (preferred).

Step 6

Serve the marshmallow pie topped with whipped cream (spray can, Cool Whip or homemade) and slice! You can also dollop whipped cream on top of each slice when serving, rather than the entire pie.