Pumpkin Holiday Delight

From the kitchen of Jackie Blanton, Kings Mountain

1 graham cracker pie crust
17-ounce bag miniature marshmallows
2 cups pumpkin (small can)
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 teaspoon vanilla
1 cup coconut (optional)
1 cup whipped toppingGarnish: whipped topping, pecans or walnuts, coconut

Place pumpkin, marshmallows, spices, salt and vanilla in small saucepan on low hear until marshmallows are melted. Cool Mixture. Add 1-cup coconut (optional) and 1 cup whipped topping. Spoon into crust. Top with whipped topping. Garnish with nuts or coconut. Place in freezer or refrigerator. (Quick, easy, delicious, no bake pie!)