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No Bake Marshmallow Pumpkin Pie

No Bake Marshmallow Pumpkin Pie: Quick & Irresistibly Light

No Bake Marshmallow Pumpkin Pie is a quick and easy dessert capturing the essence of autumn with creamy pumpkin and fluffy marshmallows.
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Prep Time 10 minutes
Cook Time 7 minutes
Cooling Time 30 minutes
Total Time 10 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 10 oz Large Marshmallows
  • 1 cup Pure Pumpkin Ensure it's 100% pure
  • 1 tsp Cinnamon
  • 1 tsp Pumpkin Pie Spice
  • 1 pinch Salt
  • 1 container Cool Whip Swap for homemade whipped cream if preferred
Crust
  • 6 oz Graham Cracker Crust Store-bought for convenience

Equipment

  • medium saucepan
  • Spatula
  • refrigerator

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt over low to medium-low heat. Stir frequently for about 5-7 minutes until melted and smooth.
  2. Remove from heat and let cool to room temperature for about 30 minutes, stirring gently occasionally.
  3. Gently fold in Cool Whip until fully integrated, about 2-3 minutes, until light and fluffy.
  4. Pour the creamy filling into the prepared graham cracker crust and spread evenly with a spatula.
  5. Cover and refrigerate for at least 8 hours, or overnight for the best results.
  6. Once chilled, slice and serve, optionally topped with whipped cream and a sprinkle of cinnamon or nutmeg.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 15mgSodium: 190mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 4000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow the pumpkin mixture to cool completely before mixing in the Cool Whip to maintain fluffiness. Store leftover pie covered in the fridge for up to 4-5 days.

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