No Bake Marshmallow Pumpkin Pie #pie #cake
No bake marshmallow pumpkin pie is a sweet and fluffy twist to classic pumpkin pie. Marshmallow, Cool whip, and pumpkin combine to make a delicious pumpkin pie in a store-bought graham cracker crust.
I hope no one is sick of pumpkin just yet because I feel like I am just getting started with all the pumpkin recipes. Since it’s officially Fall I can go crazy with the pumpkin recipes, right?! I love love love all the pumpkin recipes.
My favorite pumpkin dessert ever is the classic pumpkin pie. And these pumpkin cheesecake whoopie pies are a very close second.
Pumpkin pie with some freshly whipped cream is so yummy. But, I also like to play around and share twists to the classic recipes.
Which is how this marshmallow pumpkin pie came about. It’s no bake so it’s really easy and anyone could make this. The texture is a bit different than classic pumpkin pie because you don’t bake it.
It’s a light, fluffy texture almost like a cream pie. Top it with freshly whipped cream and it’s a sweet twist to pumpkin pie.
Chocolate Lasagna
- 1 bag (10 oz) large marshmallows
- 1 cup pure pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 carton (8 oz) Cool Whip (thawed)
- 1 (9-inch) store-bought graham cracker crust
Instructions :
- In a sauce pan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined.
- Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes.
- Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color. Put mixture inside the graham cracker crust and spread out evenly.
- Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 6 hours to thicken up and come together.
- Slice and serve with additional Cool Whip or freshly whipped cream.
