Fall is in the air, which means it's time for all things pumpkin! This creamy No-Bake Pumpkin Pie is perfect for those wanting to enjoy the taste of pumpkin pie but wants an easy-to-make option.
Course Dessert
Cuisine American
Keyword no-bake, pie, pumpkin
Prep Time 15 minutesminutes
Cook Time 2 minutesminutes
Chill 8 hourshours
Total Time 8 hourshours17 minutesminutes
Servings 8
Calories 455kcal
Equipment
9-Inch Springform Pan
Whisk
Rubber Spatula
Ingredients
Crust:
12graham crackers full sheets (rectangle)
7tablespoonsunsalted buttermelted
Filling:
7cupsmini marshmallows
15ouncespumpkin puree1 can
16ounceswhipped topping1 large tub + More for Optional Garnish
2teaspoonspumpkin spice
¼teaspoonsalt
nonstick spray
Instructions
Spray a springform pan with nonstick spray and set aside.
Add the graham crackers to a large bag and crush them into tiny pieces using a rolling pin, OR place them in a food processor and blend until finely crushed.
Add the melted butter to the crushed graham crackers and mix until a wet sand-like mixture forms. If using a processor, just add it straight to the mixture and blend. You may need to mix it once and then continue mixing.
Place the mixture in the prepared pan and press it up into the bottom and almost all the way up the sides. Place in the freezer until ready to use.
Add the marshmallows to a large mixing bowl and microwave for two minutes or until the marshmallows are creamy and not lumpy when stirred.
Immediately and quickly add the pumpkin puree, pumpkin spice, and salt to the melted marshmallows and stir well until fully combined.
Add the whipped cream and then whisk well. Use a rubber spatula to fold the ingredients and then whisk again.
Pour into the crust and spread evenly with a spoon.
Refrigerate for 8 hours or until set and able to be sliced.
Top with dollops of whipped cream, if desired, serve, and enjoy!
Notes
Do not try and use whipped topping while it’s frozen. It needs to be thawed for it to properly mix in.
When mixing in the melted marshmallows, they may leave tiny lumps in the mixture, that’s ok, they mix in once the whipped topping is added. You can use a normal pie pan, but it will need to be a deep pie pan, or you can make two 8-inch pies out of this recipe.
Do not pour the mixture into the crust until you know for sure that you have mixed it well, all the way through to the bottom. You don’t need parchment paper for this recipe.
You don’t need to cook the crust for this recipe.
For storage, you can place the pie in a sealed container and freeze it for up to 2 months. Be sure to thaw for about 30 minutes to an hour before serving.
You can also refrigerate it, covered, for up to 5 days.