Description
This Marshmallow Pumpkin Pie combines creamy pumpkin puree and fluffy marshmallows for a delightful dessert. It’s an easy, no-bake recipe perfect for gatherings or cozy evenings at home!
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
- In a saucepan over medium-low heat, mix the marshmallows, pumpkin puree, pumpkin pie spice, and salt.
- Stir constantly until the marshmallows melt and the mixture is smooth without boiling.
- Pour the pumpkin mixture into a large bowl and let it cool to room temperature, about 20 to 30 minutes.
- Gently fold in the thawed whipped topping until combined.
- Spoon the filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 6 hours or overnight to chill and set.
- Add whipped cream on top before serving, if desired.
Notes
Make sure the whipped topping is fully thawed before adding it to the mixture.
For best results, refrigerate the pie overnight to achieve the best texture.
Enjoy topped with additional whipped cream or a sprinkle of pumpkin pie spice.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg