No Bake Marshmallow Pumpkin Pie #desserts #cake

No Bake Marshmallow Pumpkin Pie #desserts #cake

No heat marshmallow pumpkin pie is a sweet and cushioned wind to exemplary pumpkin pie. Marshmallow, Cool whip, and pumpkin consolidate to make a flavorful pumpkin pie in a locally acquired graham wafer outside layer.

Pumpkin pie with some crisply whipped cream is so yummy. Be that as it may, I additionally prefer to play around and offer turns to the exemplary plans.

Which is the means by which this marshmallow pumpkin pie occurred. It's no heat so it's extremely simple and anybody could make this. The surface is somewhat not quite the same as great pumpkin pie since you don't heat it. It's a light, cushioned surface practically like a cream pie. Top it with naturally whipped cream and it's a sweet bend to pumpkin pie.


No Bake Marshmallow Pumpkin Pie #desserts #cake


  • 1 bag (10 oz) large marshmallows
  • 1 cup pure pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 carton (8 oz) Cool Whip (thawed)
  • 1 (9-inch) store-bought graham cracker crust


  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. 
  2. Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes. 
  3. Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color. Put mixture inside the graham cracker crust and spread out evenly. 
  4. Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 6 hours to thicken up and come together. 
  5. Slice and serve with additional Cool Whip or freshly whipped cream. 

For more detail :

Read More Our Recipe : Healthy Apple Pie Smoothie

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