No Bake Pumpkin Pie

This No Bake Pumpkin Pie recipe is one of the easiest pumpkin desserts you'll make! It's light, creamy and full of pumpkin spice flavor, making it perfect for all the fall and holiday festivities!

Prep Time15

Chill Time8

Total Time8 15

Servings: slices

Calories: 318kcal

Author: Kelsey Byrnes

Equipment

1 9-inch pie plate

Ingredients

Gingersnap Crust

1 1/4 cups gingersnap cookie crumbs
1/4 cup butter melted

Pumpkin Filling

1 10-ounce bag mini marshmallows
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 8-ounce tub whipped topping thawed

Instructions

Add gingersnap cookies to a food processor; process until the cookies are fine crumbs.
1 1/4 cups gingersnap cookie crumbs
Add the melted butter and process to combine.
1/4 cup butter
Press into the bottom and up the sides of a pie plate; set aside.
Dump the marshmallows into a large microwave-safe bowl.
1 10-ounce bag mini marshmallows
Microwave on high for 1 minute; stir.
Continue to microwave in 30 second intervals, stirring after each until smooth.
Add the pumpkin puree, pumpkin pie spice and salt; stir until well-combined.
1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt
Add the whipped topping and stir until smooth.
1 8-ounce tub whipped topping
Pour into the prepared crust and refrigerate for at least 6 hours or overnight.
Serve with additional whipped topping, if desired.

Notes

A graham cracker crust or shortbread cookie crust would be a great alternative to the gingersnaps.

Nutrition