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No Bake Marshmallow Pumpkin Pie

No Bake Marshmallow Pumpkin Pie: Effortless Holiday Delight

No Bake Marshmallow Pumpkin Pie is a quick and delicious dessert that's perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 7 minutes
Chill Time 8 hours
Total Time 8 hours 37 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 10 oz Large Marshmallows Use for an airy, fluffy filling.
  • 1 cup Pure Pumpkin 100% pure for classic pumpkin flavor.
  • 1 teaspoon Cinnamon Adds warmth and depth.
  • 1 teaspoon Pumpkin Pie Spice For familiar autumn flavor.
  • 1 pinch Salt Balances sweetness.
  • 8 oz Cool Whip Creates a light texture, optional homemade whipped cream.
For the Crust
  • 6 oz Graham Cracker Crust Store-bought, opt for gluten-free if needed.

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, over low heat, combine 10 oz of large marshmallows, 1 cup of pure pumpkin, 1 teaspoon of cinnamon, 1 teaspoon of pumpkin pie spice, and a pinch of salt. Stir frequently for about 5-7 minutes, until the marshmallows completely melt and the mixture becomes smooth and creamy.
  2. Transfer the melted mixture to a mixing bowl and let it cool to room temperature for about 30 minutes.
  3. Gently fold in 8 oz of thawed Cool Whip until fully combined, using smooth, lifting motions.
  4. Pour the fluffy pumpkin filling into your prepared graham cracker crust and smooth the top with a spatula.
  5. Cover with its lid or plastic wrap and refrigerate for at least 8 hours or overnight.
  6. Slice into wedges and optionally garnish with Cool Whip or a sprinkle of cinnamon before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5000IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Allow the filling to cool completely before folding in the Cool Whip for the best texture. Avoid freezing, as it can change the texture of the filling.

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