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No Bake Pumpkin Marshmallow Squares With Gingersnap Crust

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“A great alternative to pumpkin pie. This is soooo good!”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine gingersnaps, butter and sugar; mix well and press into bottom of 9 x 13 baking dish.
  2. Refrigerate.
  3. Combine marshmallows and milk in a double boiler over hot water and stir until melted and combined.
  4. Combine pumpkin, sugar, spices and salt.
  5. Blend in marshmallow mixture and chill.
  6. Fold in whipped cream.
  7. Pour into prepared crust and chill until set.
  8. Top with Cool Whip and sprinkle with chopped nuts.
  9. Chill at least 2 hours or overnight.

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