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.
Ingredients
- 10 oz mini marshmallows
- 1 - 1 ½ cups canned pumpkin
- 1 teaspoon pumpkin pie spice
- 16 oz extra creamy cool whip (thawed)
- 1 deep dish 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.
Nutrition
Calories: 373kcalCarbohydrates: 62gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 173mgPotassium: 242mgFiber: 3gSugar: 40gVitamin A: 11958IUVitamin C: 3mgCalcium: 69mgIron: 2mg
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