No Bake Marshmallow Pumpkin (Printable Version)

A creamy twist on pumpkin pie with marshmallows, Cool Whip, and spicy pumpkin, all in a buttery graham crust. No oven time needed.

# What You'll Need:

01 - 1 cup canned pumpkin, unsweetened.

02 - 1/2 teaspoon table salt.

03 - 1/2 teaspoon pumpkin spice blend.

04 - 8 ounces thawed Cool Whip.

05 - 1 (6 oz) pre-made graham cracker crust.

06 - 10 ounces jumbo marshmallows.

07 - 1 teaspoon ground cinnamon.

01 - Gently heat the marshmallows, pumpkin, and spices in a pot, stirring until they completely melt and combine.

02 - Pour the mixture into a bowl and set it aside to cool down. Should take around 30 minutes to reach room temperature.

03 - Fold the Cool Whip into the orange mixture until it’s fluffy and the color lightens all over.

04 - Spoon the filling into the crust, cover it up, and refrigerate for at least 8 hours or leave overnight.

01 - It’s fine to make this 1-2 days before serving.

02 - Don’t use pumpkin pie filling, go for pure canned pumpkin.

03 - Wait to add the whipped topping until right before eating.