Description
This Marshmallow Pumpkin Pie is a no-bake delight, featuring a perfect blend of marshmallow creaminess and pumpkin flavor. It’s simple to prepare and ideal for gatherings or holiday dinners.
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
Instructions
- Combine the marshmallows, pumpkin puree, pumpkin pie spice, and salt in a saucepan over medium-low heat.
- Cook while stirring constantly until the marshmallows melt completely and the mixture is smooth, ensuring it doesn't boil.
- Transfer the mixture to a large bowl and allow it to cool to room temperature for about 20 to 30 minutes.
- Gently fold in the thawed whipped topping until everything is mixed evenly.
- Spoon the filling into the graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 6 hours, or overnight for the best results, until fully chilled and set.
- Garnish with whipped cream right before serving, if you like.
Notes
Make sure to use pumpkin puree, not pie filling for the best flavor.
Let the pie chill overnight for a firmer texture.
Feel free to add nuts or chocolate shavings on top for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 26g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg