Description
A silky smooth, creamy pumpkin pie that requires no baking! This delightful dessert combines the fluffy texture of marshmallows with classic pumpkin pie flavors, all nestled in a graham cracker crust for an effortless holiday treat.
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
- Melt and Mix: In a sauce pan over low or medium-low heat, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir very frequently as the mixture melts, continuing until it’s completely smooth and well combined. Be careful not to burn the marshmallows by keeping the heat gentle.
- Cool the Mixture: Transfer the hot pumpkin mixture into a mixing bowl and allow it to cool to room temperature. This will take about 30 minutes or more. Complete cooling is essential before moving to the next step to maintain the proper texture.
- Fold in Whipped Topping: Once the mixture has completely cooled, add the carton of thawed Cool Whip and stir together until thoroughly combined. The mixture will become much lighter in color as you incorporate the whipped topping, creating a fluffy, mousse-like consistency.
- Fill the Crust: Pour the pumpkin pie filling into the graham cracker crust and spread it out evenly using a spatula. Ensure the filling reaches all edges and creates a smooth, level surface.
- Refrigerate: Cover the pie with the enclosed lid from the graham cracker crust package and refrigerate for at least 8 hours to allow it to set properly. Overnight refrigeration is preferred for the best texture and flavor development.
- Serve: When ready to serve, top the marshmallow pie with whipped cream if desired. You can garnish the entire pie or add dollops to individual slices when serving. Slice and enjoy this no-bake delight!
Notes
- For best results, ensure the pumpkin mixture is completely cooled before adding the Cool Whip to prevent melting.
- This pie can be made up to 2 days in advance and kept refrigerated.
- For a homemade touch, you can make your own graham cracker crust using 1½ cups graham cracker crumbs, ⅓ cup melted butter, and 3 tablespoons sugar.
- Adding a sprinkle of extra cinnamon or crushed graham crackers on top can enhance presentation.
- Make sure to use pure pumpkin, not pumpkin pie filling which already contains spices and sweeteners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (stovetop)
- Category: Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 28g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg