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No Bake Marshmallow Pumpkin Pie
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Ingredients:
| 10 oz Bag Marshmallows |
| 1 Cup Pure Pumpkin (not pie filling) |
| 1 Tsp Cinnamon |
| 1/2 Tsp Pumpkin Pie Spice |
| 1/2 Tsp Salt |
| 8 oz Container Cool Whip, thawed |
| 9-inch Graham Cracker Pie Crust |
| 1 Cup Heavy Cream |
| 1 Tsp Vanilla Extract |
Directions:
- Add the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt to a large saucepan and heat over low heat. Stir frequently until melted and completely combined and smooth. Pour into a mixing bowl and let cool completely, about 20-30 minutes.
- Once cool, add the container of cool whip and stir to combine. Pour into the pie crust and spread into an even layer. Cover the pie with the enclosed lid and refrigerate for at least 8 hours or up to overnight.
- When ready to serve, add the heavy cream and vanilla extract to the bowl of a stand mixer and beat until stiff peaks form. Add the whipped cream to a piping bag or Ziploc bag and snip off the corner. Pipe in a decorative pattern over the top of the pie.
- Slice, serve, and enjoy!
| Course: | Dessert, Treat |
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