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!
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
7 oz. jar marshmallow creme/fluff or 10 oz. bag of marshmallows
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
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.
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.
If you prefer to use a "regular" pie crust, be sure to use my Extra Flaky Never-Fail Pie Crust.
