Description
A fluffy pumpkin pie made with melted marshmallows, pumpkin purée, warm spices, and whipped topping in a prepared graham cracker crust. Prepare it ahead and refrigerate overnight before slicing.
Ingredients
Scale
For the filling
- 10 ounces (283 g) large marshmallows
- 1 cup plain pumpkin purée, not pumpkin pie filling
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 8 ounces (227 g) Cool Whip, thawed according to package directions and kept cold
For the crust
- 1 prepared graham cracker crust, 6-ounce size
Optional garnishes
- Whipped cream or additional whipped topping
- Ground cinnamon
- Graham cracker crumbs
Instructions
- Melt the Pumpkin and Marshmallows.
Add the marshmallows, pumpkin purée, cinnamon, pumpkin pie spice, and salt to a saucepan. Warm over low to medium-low heat, stirring continuously, until the marshmallows have melted and the mixture is smooth. Remove from the heat. - Cool the Filling Base.
Transfer to a mixing bowl. Let cool to room temperature, about 30 minutes or longer if necessary, stirring occasionally. The mixture should no longer feel warm before proceeding. - Fold in the Whipped Topping.
Gently fold the thawed Cool Whip into the cooled pumpkin mixture with a spatula until the color is even and no large white streaks remain. - Fill the Crust.
Spoon the filling into the prepared graham cracker crust and smooth the top. Cover without touching the surface of the filling. - Chill Until Set.
Refrigerate for at least 8 hours, preferably overnight. Keep the pie level and refrigerated until ready to serve. - Garnish and Serve.
Add optional whipped cream, cinnamon, or graham cracker crumbs just before serving. Cut into eight slices, wiping the knife between cuts.
Notes
- Use one cup of pumpkin purée, not a whole 15-ounce can.
- Measure marshmallows by weight because package sizes vary. Regular mini marshmallows can be measured to the same weight; marshmallow fluff is not a direct substitute.
- The main recipe uses an 8-ounce tub of thawed Cool Whip. Do not add milk, pudding mix, or cream cheese.
- Make the pie the day before serving. Keep covered in the refrigerator and use within 3–4 days of preparation.
- Conventional marshmallows may contain gelatin. Check ingredient labels before serving to someone with dietary restrictions.
- The estimated total includes active preparation, cooling, and chilling. Allow more time if the filling takes longer to cool.
- Prep Time: 15 minutes
- Chilling and Cooling: 8 hours 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: Per Slice
- Calories: 273
- Sugar: 30 g
- Sodium: 296 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 3 g