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Pumpkin Surprise
Contributed by Lorraine Barfield

CRUST

  • 2 cups graham cracker crumbs

  • 1/2 cup melted butter

  • 1/4 cup sugar

Mix ingredients.  Press firmly into a 9 x 13 inch pan.  Bake 8-10 minutes at 375°.  Cool.

FILLING

  • 1 medium can (2 cups) pumpkin

  • 1 lb. marshmallows

  • Spices
    1 teaspoon cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon nutmeg
    1/4 teaspoon ginger

  • (Note:  omit spices if using pumpkin pie filling)

  • 1/4 teaspoon salt

  • 1 pint heavy whipped cream or Dream Whip

  • Almond slices, toasted (sufficient to cover the top)

Put pumpkin in a large pan.  Add 1 lb. package of marshmallows and heat slowly, stirring frequently.  After marshmallows are melted and blended with the pumpkin, add spices and salt.  Cool... then add the whipped cream and spread over the crust. 

Chill thoroughly.  Serve with whipped cream and toasted almonds.
 

 

 

 

 

 

 


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Last modified: November 28, 2005