Pumpkin Marshmallow Pie Recipe

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Pumpkin Marshmallow Pie Recipe | Country Music Videos

Country Rebel Recipes

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It’s Pie Week in the Country Rebel Kitchen and we are thrilled to share some of our favorite pie recipes with you just in time for the holidays!

Over the course of the next week, be on the lookout for recipes for some classics as well as some new pies that are sure to shake up your Thanksgiving or Christmas dinner. The first pie in our series is a twist on the ever-popular pumpkin pie. This no-bake time-saving version can be made ahead of time and with few ingredients.

While there is absolutely nothing wrong with grandma’s pumpkin pie from the label of canned pumpkin, this take will free up your oven (and your schedule) allowing time for other important things…..like more pie! To make Pumpkin Marshmallow Pie, marshmallows are melted and stirred together with canned pumpkin and spices then folded into whipped topping. A store-bought graham cracker crust holds all the pumpkin goodness before it is finished off with more whipped topping and a light dusting of cinnamon.

(NOTE: Mashed sweet potatoes also work great in this pie as an alternative to pumpkin!)

Give it a try and let us know what you think!

Be sure to check out some of our other Pie Week recipes at the links below:

Day 1: Pumpkin Marshmallow Pie

Day 2: Key Lemon Pie

Day 3: Salted Honey Cream Pie

Country Rebel Recipes

PUMPKIN MARSHMALLOW PIE

Ingredients:
1 – 16 oz. bag large marshmallows
1 cup canned pure pumpkin
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 tubs whipped topping
1 – 9-inch graham cracker crust
cinnamon for dusting (optional)

Instructions:
In a sauce pan over medium heat, stir together marshmallows, pumpkin, pumpkin pie spice and salt. Stir constantly just until marshmallows are melted. Remove from heat and allow to cool to room temperature.

Fold in 1 tub of whipped topping until well incorporated. Spread mixture in graham cracker crust and refrigerate for at least four hours. You can speed the cooling process up by using the freezer, if desired. Once pie has completely chilled, top with remaining tub of whipped topping and dust lightly with cinnamon before serving. Refrigerate any leftovers.

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