Description
This No Bake Marshmallow Pumpkin Pie is a light, creamy, and easy-to-make dessert perfect for Thanksgiving or any occasion. With a combination of marshmallows, Cool Whip, and pure pumpkin, this no-bake pie offers the perfect balance of fall flavors without the need for baking.
Ingredients
- Large marshmallows
- 1 can pure pumpkin (100% pure pumpkin, not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 tub Cool Whip (or homemade whipped cream)
- 1 store-bought graham cracker crust (6 ounces)
Instructions
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Prepare the Pumpkin Filling:
- In a saucepan over low to medium-low heat, combine marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir frequently until the mixture is smooth and well-combined.
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Cool the Mixture:
- Transfer the mixture to a mixing bowl and allow it to cool to room temperature for about 30 minutes or longer.
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Fold in Cool Whip:
- Once cooled, fold in the thawed Cool Whip until fully combined and the mixture lightens in color.
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Assemble the Pie:
- Pour the pumpkin mixture into the graham cracker crust, spreading it evenly.
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Chill the Pie:
- Cover the pie and refrigerate for at least 8 hours, or overnight for the best results.
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Serve:
- Serve with whipped cream on top and enjoy!
Notes
- Homemade Whipped Cream: Use homemade whipped cream instead of Cool Whip for a fresher taste.
- Chocolate Twist: Drizzle melted chocolate over the pie for a delicious chocolate contrast.
- Add Nuts: Sprinkle crushed pecans or walnuts on top for some added crunch.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
