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No Bake Marshmallow Pumpkin Pie

A creamy fluffy take on the original pumpkin pie. This "No Bake-Ice Box 6 Ingredient" Pie will give your pumpkin lovers a delicious thanksgiving dessert to enjoy. Fall Flavors.
Course: Baking, catherines plates, Dessert, fall baking, Fall Food, holiday food, holiday pies, no bake pies, pie recipes, recipe using pure pumpkin, thanksgiving dessert, thanksgiving pie
Cuisine: American
Author: Catherine's Plates

Equipment

  • Medium sauce pan
  • spatula
  • measuring cups & spoons
  • large mixing bowl `
  • pie cutter

Ingredients

  • 1 (10 oz) bag large marshmallows
  • 1 cup 100% pure pumpkin puree
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 (8 oz) tub frozen cool whip, thawed
  • 1 (6 oz) ready crust graham cracker crust

Instructions

  • In a medium sauce pan add marshmallows, pumpkin puree, ground cinnamon, pumpkin pie spice, and salt.
  • Over medium heat stir ingredients together continually until marshmallows have melted and mixture is smooth and well combined.
  • Pour mixture into large mixing bowl and allow to cool to room temperature for 30 minutes.
  • Fold in thawed cool whip until combined and no streaks left. Pour mixture into graham cracker crust and spread evenly allowing the crust edge to show for easy cutting.
  • Refrigerate for at least 8 hours to overnight to ensure the pie is set & solid. Decorate top with dollops of spray whipped topping in the can. Sprinkle pumpkin pie spice on top. Slice and enjoy.