Description
A light and fluffy no-bake pumpkin pie made with melted marshmallows, pumpkin puree, and whipped topping in a graham cracker crust. Perfect for an easy fall dessert.
Ingredients
- 40 large marshmallows
- 1 cup pure pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 (8 oz) tub Cool Whip, thawed
- 1 (9-inch) graham cracker pie crust
Instructions
- In a saucepan over low to medium-low heat, melt the marshmallows, pumpkin puree, cinnamon, pumpkin pie spice, and salt, stirring until smooth.
- Remove from heat and allow the mixture to cool completely to room temperature.
- Fold in the thawed Cool Whip until the filling is light and fluffy.
- Spread the mixture evenly into the graham cracker crust.
- Cover and refrigerate for at least 8 hours or overnight, until fully set.
- Before serving, optionally top with extra whipped topping or a sprinkle of cinnamon.
Notes
- Mini marshmallows can be used instead of large ones (adjust quantity).
- Use homemade whipped cream as a substitute for Cool Whip if consumed within a day or two.
- Do not freeze; the texture becomes grainy upon thawing.
- Let the pumpkin mixture cool before adding Cool Whip to maintain texture.
- Can be made a day ahead for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
