Pumpkin S’mores

Preheat oven to 450ºF.

In a small saucepan on medium heat, combine the butter, pumpkin mix, condensed milk, cinnamon and bring to a boil. Remove saucepan from heat and stir in Graham cracker crumbs. Place aside.

Line a 9×12 baking pan with waxed paper. Line 15 Graham crackers side-by-side, ensuring that the entire pan is covered.

Pour 1/3 of the pumpkin mix onto the Graham crackers and spread evenly using a small offset spatula or the back of a spoon. Top the pumpkin mix with approximately 3 cups of mini-marshmallows, ensuring it is as even as possible. Sprinkle evenly 1/3 cup of the chocolate chips over the mini-marshmallows.

Repeat layering twice more. In all, there will be three layers of Graham crackers, pumpkin mix, mini-marshmallows and chocolate chips.

Bake for 4 minutes at 450ºF and place gently on the counter when taking it out of the oven.

Let it cool and set for 3-4 hours to firm up, otherwise it will not cut well into squares.