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Made with whipped topping, this is no ordinary pumpkin pie – it’s like a pumpkin cream pie, super flavorful but light and airy.
Spray your springform pan with nonstick spray. Add graham crackers to a bag and crush them.
Add the melted butter to the crackers and mix until a wet sand-like mixture forms.
Place the mixture in the prepared pan and press it up into the bottom. Place in the freezer until ready.
Add marshmallows to bowl and microwave until creamy and not lumpy.
Quickly add the puree, pumpkin spice, and salt to the melted marshmallows and stir well.
Add the whipped cream and then whisk. Use a rubber spatula to fold the ingredients.
Pour into the crust and spread even with a spoon.
Refrigerate for 8 hours. Top with dollops of whipped cream, if desired, serve, and enjoy!