Pumpkin Dessert Recipe
Ingredients
| Graham cracker crumbs | 1/3 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Soft butter | 1/4 Cup (16 tbs) | |
| Marshmallows | 60 | |
| Pumpkin | 2 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 packages/whipped topping mix, prepared according to package directions | ||
| Whipped cream | 1 Cup (16 tbs), sweetened | |
| Toasted coconut | ||
Directions
Mix graham cracker crumbs with sugar and soft butter.
Press into a 9x13-inch pan.
Bake at 375 degrees for 8 to 10 minutes.
Let cool.
Melt marshmallows, pumpkin, spices, and salt in a double boiler or other large pan.
Fold in whipped topping and spread the mixture over graham cracker crust.
Spread the whipped cream over top of pumpkin mixture.
Top with toasted coconut.
Chill in refrigerator before serving.
Press into a 9x13-inch pan.
Bake at 375 degrees for 8 to 10 minutes.
Let cool.
Melt marshmallows, pumpkin, spices, and salt in a double boiler or other large pan.
Fold in whipped topping and spread the mixture over graham cracker crust.
Spread the whipped cream over top of pumpkin mixture.
Top with toasted coconut.
Chill in refrigerator before serving.
Chef
