Bake Pumpkin Pie: 5 Steps to Perfection
This No Bake Marshmallow Pumpkin Pie is a light, fluffy, and creamy fall dessert that comes together without turning on the oven. Perfect for Thanksgiving or any autumn gathering!
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 480 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 10 oz large marshmallows (avoid marshmallow fluff)
- 1 cup pure pumpkin (100%)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 8 oz Cool Whip, thawed (or homemade whipped cream)
- 1 crust graham cracker crust (store-bought or gluten-free)
Instructions
- In a saucepan over low heat, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir frequently for about 5–7 minutes, until melted and smooth.
- Transfer the melted mixture into a large mixing bowl and let it cool to room temperature for about 30 minutes.
- Once cooled, gently fold in the thawed Cool Whip using a rubber spatula until well blended and fluffy.
- Carefully pour the fluffy filling into the prepared graham cracker crust, spreading evenly.
- Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- Once chilled, slice and serve. Optionally top with extra whipped cream before serving.
Notes
- Use large marshmallows for best results.
- Chill overnight for better texture.
- Feel free to add extra spices to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
Find it online: https://keepityummy.com/bake-pumpkin-pie/