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Thursday, September 5, 2019

No Bake Marshmallow Pumpkin Pie

     It's finally September and fall is just a few weeks away so it is now officially time that I start to go crazy with my pumpkin recipes!    I LOVE, LOVE, LOVE everything pumpkin!

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     My favorite pumpkin dessert ever is the classic pumpkin pie.   In a very close second would have to be my pumpkin supreme pie.   This pie I made today is great to have on occasion because it is so quick to prepare and easy enough that practically anyone could make it.

          Since this is a no bake pie, the texture is different than a cooked pumpkin pie. It's more like a cream pie and it is quite sweet.  The texture is very light and fluffy and tastes good. 

No Bake Marshmallow Pumpkin Pie

1 c. pumpkin (NOT pumpkin pie filling)
9 oz. graham cracker crust
8 oz. whipped topping 
7 oz. jar marshmallow creme/fluff or 10 oz. bag of mashmallows
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves

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     Directions if using marshmallow creme or fluff:

     In a large bowl, beat together the pumpkin, spices and marshmallow fluff/creme.  Fold in the whipped topping and stir until it is mixed well.  

    Spread the mixture onto the pie crust.  Refrigerate, covered, for at least 6 hours or until set.  I have found it best to leave at least overnight.  

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    Directions if using large marshmallows:

      In a large pot, over medium heat, combine the marshmallows and pumpkin.  Stir often.  Once the marshmallows are completely melted, remove from heat and scrape the contents into a large bowl.

      Stir in the spices and the whipped topping.  Spoon into the crust, refrigerate, covered for the same time as listed for the other way.




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2 comments:

  1. Congratulations, your post is featured on Full Plate Thursday452 this week! Thanks so much for sharing with us and hope you will come back real soon!
    Miz Helen

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    1. Oh, I am so happy. Thank you so much for allowing me to link up with you!

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