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–+ servings

No Bake vegan marshmallows Pumpkin Pie

A delightful dessert that captures the essence of fall with rich pumpkin flavors and airy vegan marshmallows.
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Prep Time 10 minutes
Total Time 8 hours
Servings: 8 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 bag large vegan marshmallows Choose high-quality marshmallows for the best texture.
  • 1 cup pure pumpkin Use canned pumpkin puree for convenience and consistency.
  • 1 teaspoon cinnamon Adds warmth and depth to the flavor profile.
  • ½ teaspoon pumpkin pie spice Enhances the seasonal taste.
  • ½ teaspoon salt Balances sweetness and enhances overall flavor.
  • 1 carton (8 oz) Cool Whip Provides a creamy texture that complements the filling.
  • 1 crust (6 oz) store-bought graham cracker A convenient base that saves time in preparation.

Method
 

  1. In a saucepan over low or medium-low heat, combine the large vegan marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it’s smooth and combined.
  2. Transfer the hot pumpkin mixture into a mixing bowl and let it cool down to room temperature. This should take about 30 minutes or more if needed.
  3. Once cooled, add the carton of thawed Cool Whip to the pumpkin mixture. Stir together until completely combined and much lighter in color, creating a fluffy filling.
  4. Pour the pumpkin pie filling inside the graham cracker crust and spread it out evenly using a spatula.
  5. Cover the pie with its enclosed lid from the crust and refrigerate it for at least 8 hours to thicken up and come together nicely. For best results, refrigerate overnight.
  6. When ready to serve, top your vegan marshmallows pie with whipped cream and slice!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 15g

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