Marshamallow No Bake Pumpkin Pie
A creamy, fluffy pumpkin pie that's perfect for Thanksgiving!
Servings: 10
Ingredients
- 1 Cup Graham Cracker Crumbs
- 1 teaspoon Cinnamon
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Sugar
- 4 Tablespoons Butter
For the Filling
- 1/4 teaspoons Cinnamon
- 1 Cup Pumpkin Puree
- 1 Bag Marshmallows Mini, 10 ounce bag
- 1/4 teaspoons Pumpkin Pie Spice
- 1 Cup Heavy Cream
Instructions
- Heat the oven to 350 degrees.
- Mix the graham cracker crumbs, cinnamon, sugars, and butter until it's like wet sand. Press into a pie plate and bake for 8-10 minutes. Set aside to cool completely.1 Cup Graham Cracker Crumbs, 1 teaspoon Cinnamon, 1 Tablespoon Brown Sugar, 1 Tablespoon Sugar, 4 Tablespoons Butter
- In a medium saucepan, combing the cinnamon, pumpkin, marshmallows, and pumpkin pie spice over medium-low heat, stirring consistently until smooth and all marshmallows are melted.1/4 teaspoons Cinnamon, 1 Cup Pumpkin Puree, 1 Bag Marshmallows, 1/4 teaspoons Pumpkin Pie Spice
- Chill the mixture in the refrigerator until cooled, about 30-60 minutes.
- Whip the whipping cream with a handheld mixture until soft peaks form. Set aside.1 Cup Heavy Cream
- Pull the pumpkin mix from the fridge and using a handheld mixer, beat the mixture until fluffy, about 1 minute.
- Fold the whipped cream in gently with a rubber spatula and then carefully fill the pie.
- Chill 2 hours in the fridge.
Notes
This pie will keep for 3-4 days in the refrigerator.
Nutrition
Serving: 1slice | Calories: 266kcal | Carbohydrates: 35g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 129mg | Potassium: 83mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4303IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg