Combine all of the ingredients into a bowl and mix. Then pour into a pie dish and press down along the bottom and sides of the dish. The crust should be wet enough to hold its place. Bake in a preheated 350 degree oven for 7 minutes.

Whip the cream cheese until light and fluffy. Add in the eggs and continue to beat on high, scraping down the sides of the bowl. Continue to beat with the sugar and then add in the pumpkin and the spices. Mix until combines. Pour in the evaporated milk and butter and continue to mix. Pour the pie filling into the crust and bake at 425 degrees for 10 minutes. Turn the oven to 350 degrees, cover the crust with tinfoil so it doesn’t burn and bake for another 20-30 minutes until the center cooked. Let it cool before adding the layer of marshmallow.

In an electric mixer with whisk attachment, beat egg whites and cream of tartar together until light and frothy. Slowly add in the two tablespoons sugar and beat until soft peaks form. So fun.In a small saucepan, combine 1/3 cup water, corn syrup and remaining 2/3 cups sugar. Place over medium heat and cook until boiling. Cook and stir until mixture has been boiling for about 6 minutes or until it reaches 242 to 248 degrees on a candy thermometer. Remove from the heat.With the mixer on low, slowly add the syrup mixture to the egg whites. Increase mixture speed to high and continue beating for 5 minutes. Add in the vanilla and beat for another minute until mixture looks like marshmallow cream.

Pile the cooled pumpkin pie with marshmallow fluff! Using a torch or broiler, toast the top of the marshmallow until golden brown. Sprinkle on some cinnamon and enjoy!