No Bake Pumpkin Pie
As much as I love baking during the Fall sometimes I just don’t have time for a long drawn-out dessert recipe. For those occasions when I need a Fall dessert recipe but just don’t have much time in the kitchen no-bake dessert recipe like this No-Bake Pumpkin Pie recipe can save the day.
This easy No Bake Pumpkin Pie only takes a few minutes to make, tastes delicious and only has a couple of ingredients. You can’t get any easier than that when it comes to Fall holiday dessert recipes.
The secret ingredient in this No Bake Pumpkin Pie recipe is mini marshmallows! Those tiny little pillows of sweet delight make this Pumpkin Pie recipe sweet, light and airy. It reminds me of a pumpkin mousse, but it’s served in a graham cracker crust. I think that the No-Bake Pumpkin Pie recipe may be my favorite pumpkin pie recipe ever. Well it is as far as no bake pumpkin pies goes that’s for sure.
I do have a traditional pumpkin pie recipe that also has a secret ingredient that I have been making for over twenty years that is hailed in my family as the best pumpkin pie ever. So if you are looking for a traditional baked pumpkin pie recipe you should try it. Oh and there is a great little story I shared that I shared with that Pumpkin Pie post from back in 2011 when I was making my favorite pumpkin pie for Thanksgiving Dinner dessert.
How to Make No Bake Pumpkin Pie
Ingredients
- 10 oz bag mini marshmallows
- 1 – 1 1/2 cups canned pumpkin
- 1 teaspoon pumpkin pie spice
- 2- 8 oz containers extra creamy cool whip, thawed
- 1 deep crust graham cracker crust
- Pecan halves (optional)
- Place the marshmallows, pumpkin and pumpkin pie spice into a sauce pan.
- Heat on low, stirring constantly until marshmallows have melted completely.
- Pour into a bowl and allow to cool completely.
- Once the filling is cool beat with a hand held mixer for about 2 minutes.
- Fold in 1 cup of extra creamy cool whip topping into the pumpkin mixture.
- Spread the marshmallow pumpkin pie filling into the pie crust.
- Mound the remaining cool whip over the top of the pumpkin pie filling.
- Chill at least 4 hours before serving.
- Garnish top of pie with pecan halves if desired.
No Bake Pumpkin Pie
- Prep Time: 8 mins
- Total Time: 8 mins
- Yield: 8 1x
Print Recipe
Pin RecipeIngredients
- 10 oz bag mini marshmallows
- 1 – 1 1/2 cups canned pumpkin
- 1 teaspoon pumpkin pie spice
- 2– 8 oz containers extra creamy cool whip, thawed
- 1 deep crust graham cracker crust
- Pecan halves (optional)
Instructions
- Place the marshmallows, pumpkin and pumpkin pie spice into a sauce pan.
- Heat on low, stirring constantly until marshmallows have melted completely.
- Pour into a bowl and allow to cool completely.
- Once the filling is cool beat with a hand held mixer for about 2 minutes.
- Fold in 1 cup of extra creamy cool whip topping into the pumpkin mixture.
- Spread the marshmallow pumpkin pie filling into the pie crust.
- Mound the remaining cool whip over the top of the pumpkin pie filling.
- Chill at least 4 hours before serving.
- Garnish top of pie with pecan halves if desired.
- Category: Fall Dessert recipe
Looking for more Fall recipes? You can find all of the Flour On My Face Pumpkin, Apple and Cranberry recipes in one place on my Fall Recipes page.
I also have an awesome Pumpkin Recipe Pinterest Board where you can find all the Pumpkin Recipes I have been pinning on Pinterest.
Follow Arlene | Flour On My Face’s board Pumpkin Recipes on Pinterest.
