No Bake Pumpkin Marshmallow Pie
A light and fluffy spin on the classic Thanksgiving Pumpkin Pie - you will just not believe how delicious and creamy the marshmallows make this easy no bake pie! It's a perfect make ahead dessert for Thanksgiving as it can be made a couple days beforehand freeing you up to attend to other cooking on the big day.
Ingredients
Instructions
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Step 1
In a sauce pan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined.Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes.Once cooled, add the carton of thawed Cool Whip and stir together until completely combined. Pour mixture inside the graham cracker crust and spread out evenly. Cover the pie and refrigerate for at least 8 hours to thicken up.Slice and serve with additional Cool Whip and enjoy!
Note
Jessica from Together as Family where I found the original recipe says, "As with any no bake pie, you can make this pie several days ahead of time. The pie actually gets better with more fridge time. Making it 2 days in advance would work just fine. A lot of readers who have tried this have actually said they like it better on day 2. So you can easily make this pie 1-2 days in advance of when you need to serve it."
