Special Marshmallow Cream Pumpkin Dessert

Submitted by Kittencalrecipezazz

"If you are a pumpkin lover like me..then here's a wonderful dessert you are sure to enjoy. A delicious ending for your guests or family to enjoy. (Note: plan ahead, this dessert needs to stay in the refrigerator for 3 hours or overnight)"

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 8

ingredients

• CRUST

• 2 cups gingersnap crumbs
• 1⁄2 cup sugar
• 1⁄2 cup melted butter or 1/2 cup margarine

• FILLING

• 1 lb marshmallows
• 2 tablespoons half-and-half cream or 2 tablespoons milk
• 3 cups canned pumpkin puree (not pumpkin pie filling)
• 6 tablespoons sugar (or more to taste)
• 1⁄2 teaspoon cinnamon
• 1⁄2 ginger
• 1⁄8 teaspoon salt
• 2 cups Cool Whip, frozen topping thawed or 2 cups whipped cream, whipped,divided
• 1⁄2 cup chopped nuts

directions

1. In a bowl, combine gingersnaps, butter and sugar; mix well.
2. Press into a 9" x 13" baking dish.
3. Refrigerate while preparing filling.
4. FOR FILLING: Combine marshmallows and cream in a double boiler over hot water, and stir until melted and combined.
5. Combine pumpkin puree, sugar, spices and salt.
6. Blend in marshmallow mixture; chill in the refrigerator for 30 minutes.
7. Remove from fridge, fold in 1 cup of the whipped topping OR whipped cream.
8. Pour into prepared crust.
9. Chill in refrigerator until set.
10. Spread top with 1 cup of the remaining whipped topping.
11. Sprinkle with chopped nuts; chill at least 3 hours or overnight.
12. Cut into serving-size squares, enjoy!

Reviews

[Sydney Mike]

It was very easy to prepare this GREAT TASTING DESSERT! Followed the recipe right to the end & topped the whole thing with some toasted almonds! Actually made this in two bowl, & was going to take one to a neighbor but after 3 of us devoured the first bowl, I decided to hord it all right here! Thanks much for a great keeper! [Tagged, made & reviewed in the Cookathon for Kittencal]