No Bake vegan marshmallows Pumpkin Pie

If you’re looking for a delightful dessert that’s easy to whip up and always impresses, then this No Bake vegan marshmallows Pumpkin Pie is just for you! This recipe brings a sweet and fluffy twist to the classic pumpkin pie, making it the perfect treat for any occasion—be it busy weeknights or family gatherings. The combination of vegan marshmallows, Cool Whip, and pumpkin creates an irresistible filling that’s as comforting as it is delicious.

What makes this pie even more special is its simplicity. With just a handful of ingredients and no baking required, you’ll be able to delight your loved ones in no time. Trust me; once you try this recipe, it’ll become a favorite in your home!

Why You’ll Love This Recipe

• Quick and Easy: With only 10 minutes of prep time, you can have this delicious pie ready to chill!
• Family-Friendly: Kids and adults alike will adore the fluffy texture and sweet flavors.
• Make-Ahead Convenience: Simply prepare it the night before, and you’ll have a show-stopping dessert waiting for you.
• Delicious Flavor: The combination of pumpkin spice and creamy vegan marshmallows makes each bite heavenly.

Ingredients You’ll Need

This recipe uses simple and wholesome ingredients that are easy to find. Here’s what you’ll need to make your No Bake vegan marshmallows Pumpkin Pie:

• 1 bag (10 oz) large vegan marshmallows
• 1 cup pure pumpkin
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 carton (8 oz) Cool Whip (thawed)
• 1 (6 oz) store-bought graham cracker crust

Variations

Feel free to get creative with this recipe! Here are some fun variations you can try:

• Add Chocolate Drizzle: Drizzle some dairy-free chocolate sauce on top for an extra layer of flavor.
• Incorporate Nuts: Fold in chopped pecans or walnuts for added crunch.
• Swap the Spices: Experiment with different spices like nutmeg or ginger for a unique twist.
• Use Different Crusts: Try using an Oreo crust or a homemade almond flour crust if you’re feeling adventurous!

How to Make No Bake vegan marshmallows Pumpkin Pie

Step 1: Prepare the Pumpkin Mixture

In a saucepan over low or medium-low heat, combine the large vegan marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir frequently; this will help everything melt together smoothly. It’s important to keep stirring so nothing sticks to the bottom!

Step 2: Cool Down the Mixture

Once everything is melted and well combined, transfer the hot mixture into a mixing bowl. Allow it to cool down to room temperature—this should take about 30 minutes. Cooling is essential so that when we add the Cool Whip later, it doesn’t melt away.

Step 3: Mix in the Cool Whip

When your pumpkin mixture has cooled down, gently fold in the carton of thawed Cool Whip. Stir until everything is completely combined and lighter in color. This step adds that fluffy texture we all love.

Step 4: Fill the Graham Cracker Crust

Pour your luscious pumpkin pie filling into the graham cracker crust. Spread it out evenly with a spatula so every slice will be equally delightful.

Step 5: Chill Out

Cover the pie with its lid and place it in the fridge for at least 8 hours—or overnight if you can wait! This chilling time allows all those lovely flavors to meld together beautifully.

Step 6: Serve with Delight

When you’re ready to serve, top each slice with whipped cream—whether it’s from a spray can, another dollop of Cool Whip, or homemade! Each slice looks beautiful with that creamy topping.

Enjoy every bite of your No Bake vegan marshmallows Pumpkin Pie! It’s sure to become a cherished recipe in your household.

Pro Tips for Making No Bake Vegan Marshmallows Pumpkin Pie

Creating the perfect No Bake Vegan Marshmallows Pumpkin Pie is a breeze with a few handy tips to guide you!

• Use fresh pumpkin puree: Fresh puree enhances the flavor and texture of your pie, making it richer and more vibrant than canned options.
• Be patient while cooling: Allowing the pumpkin mixture to cool completely before adding Cool Whip ensures that the whipped topping maintains its fluffy texture and doesn’t melt into the filling.
• Chill longer for best results: Refrigerating the pie overnight gives it time to set properly, resulting in a firmer slice that holds together beautifully when served.
• Experiment with spices: Feel free to add a pinch of nutmeg or ginger for an extra flavor kick. These spices complement pumpkin perfectly and can make your pie stand out.
• Try different crusts: While graham cracker crust is classic, consider using a vegan cookie crust or even an almond flour crust for a gluten-free option. Each choice brings its unique flavor profile to your pie!

How to Serve No Bake Vegan Marshmallows Pumpkin Pie

Presenting your No Bake Vegan Marshmallows Pumpkin Pie can be just as delightful as making it! Here are some fun ideas to elevate your serving game.

Garnishes

• Whipped Cream: A dollop of Cool Whip or homemade coconut whipped cream on each slice adds a creamy touch.
• Cinnamon Dusting: A light sprinkle of cinnamon on top before serving enhances both appearance and flavor.
• Chopped Nuts: Toasted pecans or walnuts sprinkled on top add crunch and richness, making each bite even more satisfying.

Side Dishes

• Vegan Ice Cream: Serve alongside a scoop of vegan ice cream for a classic dessert pairing that’s sure to impress.
• Autumn Salad: A fresh salad with mixed greens, cranberries, and pecans complements the sweet pie with its tartness and crunch.
• Roasted Veggies: Roasted seasonal vegetables bring warmth and depth to your meal, balancing out the sweetness of the pie.
• Fruit Platter: Offering an assortment of fresh fruits like pears, apples, or berries provides a refreshing contrast to the rich flavors of your pumpkin pie.

Enjoy this delightful twist on a classic dessert with friends and family, and watch as they fall in love with every fluffy bite!

Make Ahead and Storage

This No Bake vegan marshmallows Pumpkin Pie is perfect for meal prep, allowing you to whip up a delightful dessert ahead of time. Storing and reheating this treat is simple, ensuring you can enjoy it whenever the craving strikes!

Storing Leftovers

• Place any leftover pie in an airtight container or cover tightly with plastic wrap.
• Store in the refrigerator for up to 3-4 days.
• Ensure that the pie is kept chilled to maintain its texture and flavor.

Freezing

• This pie can be frozen if you want to save it for later.
• Wrap it tightly in plastic wrap, then place it inside a freezer-safe container or bag.
• It will keep well in the freezer for up to 2 months.
• Thaw in the refrigerator overnight before serving.

Reheating

• Since this is a no-bake dessert served chilled, it does not require reheating.
• Simply remove from the fridge and serve cold, garnishing with extra whipped cream if desired!

FAQs

If you have questions about this recipe, you’re not alone! Here are some common queries:

Can I use different flavors of vegan marshmallows for the No Bake vegan marshmallows Pumpkin Pie?

Absolutely! While traditional marshmallows work wonderfully, feel free to experiment with flavored vegan marshmallows like vanilla or cinnamon for a unique twist.

How long does it take to make No Bake vegan marshmallows Pumpkin Pie?

The prep time is only about 10 minutes, but remember to allow at least 8 hours (or overnight) for chilling so the pie can set properly.

What can I substitute Cool Whip with in the No Bake vegan marshmallows Pumpkin Pie?

If you’d like a homemade alternative, consider using whipped coconut cream or another non-dairy whipped topping that suits your taste!

Is there a gluten-free option for the graham cracker crust?

Yes! Look for gluten-free graham cracker crusts available at many grocery stores or make your own using gluten-free cookies.

Final Thoughts

I hope you’re as excited about making this No Bake vegan marshmallows Pumpkin Pie as I am! It’s such a special treat that brings together delightful textures and flavors without any fuss. Enjoy creating this delicious dessert that’s sure to bring smiles all around. Don’t hesitate to share your experiences or any tweaks you make—happy baking!