Pumpkin Pie's closest relative is this gluten free, egg free Pumpkin Dessert.  It is a fun little fresh take on pumpkin pie.  You can make this a day in advance and just refrigerate until ready to serve.  Prepare it in a 9 X 13 pan or into little punch cups for portable individual servings.

This hard-to-wait-for delicious dessert, will be on our family's Thanksgiving Day menu.

Pumpkin Dessert was a huge hit in our house when my mom made it growing up and now it is a big hit again while we make it gluten free.

Thanks to Enjoy Life's Crunchy Vanilla Honey Graham Cookies, the graham cracker crust is a snap to make.  This is actually how I always make "graham cracker crusts."  So anytime you need to make a gluten free graham cracker crust, remember this simple and flavorful one. 
 

Crust:

1 1/2 c crushed Enjoy Life's Crunchy Vanilla Honey Graham Cookies
1/3 c butter, melted

1.  In a ziploc bag, crush the cookies with a rolling pin.  Or you could pulse the cookies in a food processor.
2.  In a medium bowl, pour out the crushed cookies.  Add the melted butter.  Toss with a fork until all the crumbs are moist from the butter.
3.  For 8 X 8 pan:  Place buttered crumbs into bottom of the pan and gently pat down.
For individual servings, place a spoonful of crumbs into the bottom of a punch cup and gently pat down with a fork. (This whole recipe will make approximately 18 individual cups)
4.  Refrigerate for 30 minutes.

 

Pumpkin Filling:

30 large marshmallows
1 c pumpkin
1/2 t cinnamon
1/4 t ginger
1/4 t salt
1 c whipping cream

8 oz tub Cool Whip

1.  In a large pan, add marshmallow, pumpkin, cinnamon, ginger and salt.  Over low heat, stir constantly until all the marshmallows have melted.  Turn off heat and cool for 1 hour.
2.  Gently fold in whipping cream.  Then, pour over completely cool crust.  Refrigerate.
3.  Top with Cool Whip just prior to serving.


If you'd like to make a 9 x13 pan, then double the crust, filling and cool whip.

Enjoy!