Description

This Marshmallow Pumpkin Pie features creamy pumpkin filling and fluffy marshmallows, all nestled in a graham cracker crust. A delightful no-bake dessert that’s a hit for any occasion, making it a must-try for those seeking easy and delicious homemade treats.

Ingredients

Scale

1 (12-ounce) bag marshmallows
1 cup pumpkin puree
1 ½ teaspoons pumpkin pie spice
pinch of salt
1 (8-ounce) tub whipped topping
1 (9-inch) graham cracker crust
whipped cream for garnish (optional)

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Instructions

In a saucepan over medium-low heat, combine the marshmallows, pumpkin puree, pumpkin pie spice, and salt.
Stir constantly until the marshmallows melt and the mixture smooths out without letting it boil.
Pour the mixture into a large bowl and let it cool to room temperature for about 20 to 30 minutes.
Fold in the thawed whipped topping until well combined.
Fill the graham cracker crust with the pumpkin mixture and smooth the top.
Chill in the refrigerator for at least 6 hours or overnight for best results.
Before serving, garnish with whipped cream if desired.

Notes

Make sure not to boil the mixture, as it can affect the texture of the filling.
Using pumpkin puree instead of pumpkin pie filling is crucial for the right flavor.
This pie can be made in advance and stored in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 14g
Sodium: 135mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg