A new take on the classic pumpkin pie with a crushed gingersnap cookie crust.
Preheat oven to 350° Lightly spray a 9-inch springform pan OR 6 tart pans with removable bottom (4inch in diameter) with nonstick cooking spray. Set aside.
In a medium bowl, stir together crushed gingersnap cookies and melted butter until combined.
Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan or the tart pans.
Bake the crushed gingersnap crust in the preheated oven for 8 minutes. Remove pan from oven and allow to cool completely.
In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin puree and pumpkin pie spice.
Melt marshmallows while stirring constantly until the mixture is smooth. Remove from heat and cool to room temperature.
Stir in vanilla extract and fold in about 1/2 the container of whipped topping until no streaks remain.
Spoon pumpkin marshmallow mixture into the cooled gingersnap crust and spread evenly. Chill for at least 3 hours, or overnight.
Serve with additional whipped topping on top. Enjoy!