No Bake Marshmallow Pumpkin Pie: 20-Minute Miracle
A creamy no bake pie with pumpkin and marshmallow filling in a graham cracker crust. Easy to make for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (gluten free if needed)
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 1 can (15 oz) pumpkin puree
- 1 package (8 oz) cream cheese, softened
- 1 cup marshmallow fluff
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 container (8 oz) frozen whipped topping, thawed
Instructions
- Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie plate. Refrigerate for 30 minutes.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, marshmallow fluff, powdered sugar, and pumpkin pie spice. Mix until combined.
- Fold in whipped topping until no streaks remain.
- Spoon filling into crust. Smooth the top.
- Refrigerate for at least 2 hours before serving.
Notes
- Use gluten free graham crackers for a gluten free pie.
- You can substitute marshmallow fluff with 10 large marshmallows melted with 2 tablespoons water.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg