Pumpkin Whipped Cream Pie
|Milk||1⁄2 Cup (8 tbs)|
|Cooked mashed pumpkin||1 Cup (16 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Melted butter||1 Tablespoon|
|Whipping cream||1 Cup (16 tbs), whipped|
|9 inch pecan crunch crust||1|
Combine the marshmallows and milk in a sauce pan and place over low heat until marshmallows are melted.
Remove from heat and stir in pumpkin, cinnamon, allspice, and butter.
Fold in the whipped cream and pour into Pecan Crunch Crust.
Chill for 3 hours.