No Bake Pumpkin Pie
No Bake Pumpkin Pie is a soft and moist pie with a melt-in-your-mouth texture with an ultra delicious gingersnap crust and topped with whipped cream.
Servings: 8 slices
Calories: 355kcal
Ingredients
- 2 cups gingersnap cookies finely crushed
- ⅓ cup butter salted, melted
- 15 ounces pumpkin puree
- 1 teaspoon pumpkin spice
- 8 ounces marshmallow fluff
- 12 ounces whipped cream frozen, defrosted
Instructions
- In a medium-sized bowl, combine the crushed gingersnap cookies with the melted butter. Press the gingersnap mixture into a 9-inch pie pan and up the sides to form the crust. Refrigerate until ready to use.
- In another medium-sized bowl using a hand-held electric mixer, whip together the pumpkin puree, marshmallow fluff, and pumpkin spice. Fold in the whipped topping until fully incorporated using a rubber spatula.
- Pour the pumpkin mixture into the prepared pie crust, decorate with more whipped topping and some crushed gingersnaps if desired, and freeze for at least 4 hours.
- Let sit at room temperature for 15 minutes before serving to soften slightly. Enjoy!
Video
Nutrition
Calories: 355kcal | Carbohydrates: 61g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 251mg | Potassium: 257mg | Fiber: 2g | Sugar: 32g | Vitamin A: 8585IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 3mg