Looking for a quick and easy dessert that combines the rich flavors of pumpkin with the light, fluffy texture of marshmallow? This No-Bake Marshmallow Pumpkin Pie is the perfect fall treat that requires no oven time, making it a go-to for busy days.
With a creamy filling of pumpkin, cream cheese, and marshmallow fluff, all set in a buttery graham cracker crust, this pie is sure to satisfy your sweet tooth while capturing the essence of autumn. Ideal for Thanksgiving or a casual autumn dessert, this pie is a no-fuss way to enjoy the flavors of the season.
A Fluffy, Festive Twist on Pumpkin Pie
This no-bake version of a classic pumpkin pie brings a lighter, airier texture with the addition of marshmallow fluff and whipped topping. The combination of pumpkin puree and pumpkin pie spice provides all the warm, comforting flavors you love, while the whipped filling makes each bite a melt-in-your-mouth experience. Let’s make this easy and delightful dessert!
Ingredients:
- 1 pre-made graham cracker crust
- 1 (8 oz) package cream cheese, softened
- 1 cup canned pumpkin puree
- 1 (7 oz) jar marshmallow fluff
- 1 teaspoon pumpkin pie spice
- 1 (8 oz) container whipped topping, thawed
- Additional whipped topping for garnish
Directions:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This will ensure the base of your pie is light and free of lumps.
- Add the pumpkin puree, marshmallow fluff, and pumpkin pie spice to the cream cheese, and continue beating until the mixture is well combined and evenly blended.
- Gently fold in the thawed whipped topping. Take care to fold it in slowly to maintain the light, airy texture of the filling.
- Pour the pumpkin filling into the pre-made graham cracker crust, smoothing the top with a spatula for an even layer.
- Refrigerate the pie for at least 4 hours, or until the filling is set and firm to the touch.
- Before serving, garnish the pie with additional whipped topping and a light sprinkle of pumpkin pie spice for a festive finish.
