8 ounces (about 25 cookies) gingersnap cookies*, crushed
4 tablespoons unsalted butter, melted
1 10.5-ounce package Campfire Mini White Marshmallows
1 cup canned pure pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 8-ounce container frozen whipped topping, thawed
Preheat oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Set aside.
In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.
Bake gingersnap crust in preheated oven for 8 minutes. Remove pan from oven and cool completely.
In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin puree and pumpkin pie spice.
Melt marshmallows while stirring constantly until the mixture is smooth. Remove from heat and cool to room temperature.
Stir in vanilla extract and fold in whipped topping until no streaks remain.
Spoon pumpkin marshmallow mixture into the cooled gingersnap crust and spread evenly. Chill for at least 3 hours, or overnight.
Before serving, top with additional whipped topping and gingersnap cookie crumbs.
Notes: I used Market Pantry brand gingersnap cookies from Target. One box was plenty for the crust.
Recipe by: My Baking Addiction
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