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5 from 3 votes

Pumpkin Marshmallow Pie

A no-bake pumpkin pie made with marshmallows and frozen whipped topping on a graham cracker crust.
Prep Time15 minutes
Refrigerator set-up time8 hours
Total Time8 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: cinnamon, Fall Favorites, graham cracker crust, No bake, quick and easy
Yield: 8 slices
Calories: 274kcal
Author: Sweet Ordeal

Materials

  • 10 oz. bag large marshmallows
  • 1 cup pure pumpkin, (not pie filling)
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 8 oz. frozen whipped topping, thawed (+ more for decorating)
  • 1 9" graham cracker pie crust, bought or homemade

Instructions

  • In a pot or sauce pan over low heat combine marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stir often until marshmallows melt and everything is smooth and thoroughly mixed.
  • Transfer pumpkin mixture to large bowl and allow to cool to room temperature, about 30 minutes.
  • Fold in thawed whipped topping until thoroughly mixed. Pour into 9" graham cracker pie crust and spread evenly.
  • Refrigerate at least 8 hours to set up, then decorate with additional frozen whipped topping if desired. Enjoy!

Nutrition

Calories: 274kcal | Carbohydrates: 53g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 270mg | Potassium: 124mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4819IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg