Description
This No Bake Pumpkin Pie Recipe is a quick and easy dessert that captures the flavors of fall in every bite. With a creamy pumpkin filling and a buttery graham cracker crust, this pie is sure to be a hit at your next gathering.
Ingredients
Scale
Pumpkin Filling:
- ¾ cup pumpkin puree
- 14 ounces marshmallow fluff
- 1 ½ teaspoons pumpkin pie spice
Graham Cracker Crust:
- 1¼ cups crushed graham crackers
- ¼ cup packed light brown sugar
- ⅓ cup melted salted butter
Topping:
-
- 8 ounces whipped topping or 3 cups whipped cream
Garnish (Optional):
-
- Whipped cream
- Pumpkin pie spice
Instructions
- Prepare the Pumpkin Filling: In a mixing bowl, combine pumpkin puree, marshmallow fluff, and pumpkin pie spice. Mix until smooth.
- Make the Graham Cracker Crust: In a separate bowl, mix crushed graham crackers, brown sugar, and melted butter. Press into a pie dish.
- Assemble the Pie: Spread the pumpkin filling over the crust. Top with whipped topping or whipped cream.
- Chill and Serve: Refrigerate the pie for at least 2 hours. Garnish with whipped cream and a sprinkle of pumpkin pie spice before serving.
Notes
- You can customize the sweetness of the pie by adjusting the amount of marshmallow fluff used.
- For a lighter version, use reduced-fat or sugar-free ingredients.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg