Step 1

Here’s what you need for one pie: 2 packages chocolate chip Puff Cookies, 3/4 cup pumpkin puree, 3/4 tsp pumpkin pie spice, 4 cups mini marshmallows, and 1 1/2 cups Cool Whip.

Step 2

Preheat your oven to 325°F. Take 16 Puff Cookies and press them into 1/4 inch thick disks. Then press them into a 9 inch metal pie pan, making sure there are no gaps between cookies. Bake your cookie pie crust for 17 minutes then allow it to cool fully. You will have some cookies leftover, bake those per package directions and enjoy them as a snack!

Step 3

In a medium saucepan over medium heat combine the pumpkin puree, pumpkin pie spice and mini marshmallows. Stir constantly until the marshmallows are melted and the mixture is fully blended.

Step 4

Remove from heat and transfer your pie filling to a medium bowl. Put it in the fridge for 10 minutes to cool. Remove from fridge and add the Cool Whip, mixing until fully combined.

Step 5

Pour your pie filling into the cookie crust, smooth out the top and cover loosely with plastic wrap and refrigerate until set, 4 hours or up to overnight.

Step 6

When ready to serve, remove from fridge, top with whipped cream and enjoy!