Ingredients
1 cup canned pumpkin2 cups miniature marshmallows1/2 cup milk chocolate chips1/2 cup miniature semisweet chocolate chips1 carton (12 ounces) frozen whipped topping, thawed1 graham cracker crust (9 inches)Additional miniature semisweet chocolate chips, optional
Preparation
In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times.
Fold whipped topping into pumpkin mixture. Spoon into crust. Garish with the additional topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing.
