Step 1

Prep a 9" springform pan with non-stick spray. Set pan aside.

Step 2

Crush the graham crackers to a fine crumb (a food processor or blender works well for this). In a bowl, combine the graham cracker crumbs and melted butter until mixture is similar in texture to wet sand.

Step 3

Press buttered graham cracker mixture into the springform pan covering the entire bottom and about halfway up the sides.

Step 4

Melt marshmallows in a microwave safe bowl, by heating on high power for about two (minutes, until marshmallows are creamy and smooth. Quickly stir in the pumpkin puree, pumpkin pie spice, and salt. Mix until well combined.

Step 5

Fold in the whipped topping and mix until whipped topping is fully incorporated. Pour filling mixture into the pie crust, using a spatula to spread evenly.

Step 6

Refrigerate for at least 8 hours (or overnight) to set, top with additional whipped cream before serving, if desired.