No Bake Pumpkin Pie

Preparation Time: 10 minutes

Cooling Time/Refrigeration Time: 6 hours
Total Time: 10 minutes
Yield: 8 Slices

Ingredients:

• 12 graham crackers, crushed (1 1/2 cups)
• 1/3 cup granulated sugar
• 6 Tbsp. butter, melted
• 1 Tbsp. cinnamon (optional)
• 1 bag (10 oz) large marshmallows
• 1 cup pure pumpkin
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 carton (8 oz) Cool Whip (thawed)

Directions:

1. Combine crushed graham crackers, sugar, melted butter, and 1 Tbsp. of cinnamon. Stir until well mixed. Press onto your pie dish to form the crust. Cool in the fridge for 1 hour or bake at 350°F for 10 minutes. Set aside.
2. In a sauce pan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined. 
3. Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes. 
4. Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color. Put mixture inside the graham cracker crust and spread out evenly. 
5. Cover the pie and put it in the fridge for at least 6 hours to thicken up and come together. 
6. Slice and serve with additional Cool Whip or freshly whipped cream. 

Recipe Notes

• As with any no bake pie, you can make this pie several days ahead of time. The pie actually gets better with more fridge time. Making it 2 days in advance would work just fine. 
• Make sure you are using the PURE PUMPKIN not the pumpkin pie filling. 

*Recipe inspired by, "No-Bake Marshmallow Pumpkin pie," found at togetherasafamily.com