Ingredients Jump to Instructions ↓

  1. 1 cup canned pumpkin

  2. 2 cups miniature marshmallows

  3. 1/2 cup milk chocolate chips

  4. 1/2 cup miniature semisweet chocolate chips

  5. 1 carton (12 ounces) frozen whipped topping, thawed

  6. 1 graham cracker crust (9 inches) Additional miniature semisweet chocolate chips, optional

Instructions Jump to Ingredients ↑

  1. In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times. Set aside about 1 tablespoon of whipped topping. Fold remaining topping into pumpkin mixture. Spoon into crust. Garish with the reserved topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing. Yield: 6-8 servings.


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