No Bake Marshmallow Pumpkin Pie
A fluffy, spiced pumpkin pie with a delightful marshmallow twist, all nestled in a graham cracker crust—no oven required!
- Prep Time: 15
- Cook Time: 10
- Total Time: 505
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 bag (10 oz) large marshmallows
- 1 cup pure pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 carton (8 oz) Cool Whip (thawed)
- 1 (6 oz) store-bought graham cracker crust
Instructions
- In a saucepan, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt.
- Place the saucepan over low or medium-low heat.
- Stir the mixture very frequently until it melts and mixes together to become smooth and combined.
- Transfer the hot pumpkin mixture into a mixing bowl.
- Let the mixture cool down completely to room temperature (about 30 minutes or more).
- Once cooled, add the carton of thawed Cool Whip to the pumpkin mixture.
- Stir together until completely combined and the mixture is much lighter in color.
- Pour the pumpkin pie filling inside the graham cracker crust.
- Spread the filling out evenly in the crust.
- Cover the pie with the enclosed lid from the crust.
- Refrigerate the pie for at least 8 hours to allow it to thicken up and come together (overnight is preferred).
- Serve the marshmallow pie topped with whipped cream (spray can, Cool Whip, or homemade) and slice.
Notes
Ensure Cool Whip is fully thawed in the refrigerator before use.
Cool the pumpkin mixture completely before adding Cool Whip to prevent melting.
Chill the pie for at least 8 hours for optimal setting and sliceability.
Serve with extra whipped cream for an extra special touch.
Find it online: https://sweetcraftrecipes.com/no-bake-marshmallow-pumpkin-pie/