Easy no-bake pumpkin pie (Print Version)
# Ingredients:
→ Filling
01 -
1 bag (10 oz) large marshmallows
02 -
1 cup pure pumpkin
03 -
1 teaspoon cinnamon
04 -
½ teaspoon pumpkin pie spice
05 -
½ teaspoon salt
06 -
1 carton (8 oz) Cool Whip, thawed
→ Crust
07 -
1 (6 oz) store-bought graham cracker crust
→ For Serving (Optional)
08 -
Whipped cream (spray can, Cool Whip or homemade)
# Instructions:
01 -
In a saucepan over low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stir frequently until everything melts together into a smooth mixture.
02 -
Transfer the hot pumpkin mixture to a mixing bowl and let it cool completely to room temperature, about 30 minutes or longer if needed.
03 -
Once cooled, gently fold in the thawed Cool Whip until fully combined. The mixture should become lighter in color and fluffy.
04 -
Pour the pumpkin filling into the graham cracker crust and spread it evenly with a spatula.
05 -
Cover the pie with the crust's lid and refrigerate for at least 8 hours, but preferably overnight, to set properly.
06 -
When ready to serve, top with whipped cream if desired. You can either cover the entire pie or add a dollop to individual slices.
# Notes:
01 -
This pie actually tastes even better on the second day, so it's perfect for making ahead.
02 -
Make sure to use pure pumpkin, not pumpkin pie filling which already contains spices and sweeteners.
03 -
For a homemade alternative to Cool Whip, whip 1.5 cups heavy cream with 1/3 cup powdered sugar until stiff peaks form (about 4-5 minutes).