Description
Creamy, fluffy, and spiced with pumpkin pie warmth, these Mini Pumpkin Marshmallow Pies are the perfect no-bake dessert. With a graham cracker crust, pumpkin-marshmallow filling, and a swirl of whipped topping, they’re bite-sized indulgences made for fall gatherings.
Ingredients
Units
Scale
- 1 cup pure pumpkin
- 1 tsp pumpkin pie spice
- 1 7-ounce jar marshmallow creme
- 1 8-ounce container whipped topping, thawed and divided
- 10 -12 mini graham cracker crusts
Instructions
- Set aside ½ cup of whipped topping and refrigerate.
- In a mixing bowl, beat pumpkin and pumpkin pie spice until smooth.
- Beat in marshmallow creme until fully combined.
- Gently fold in remaining whipped topping until light and fluffy.
- Pipe or spoon mixture evenly into mini graham cracker crusts (10–12).
- Refrigerate for 2–3 hours to set.
- Pipe reserved whipped topping on top of each pie.
- Serve cold and enjoy!
Notes
- Use pure pumpkin, not pumpkin pie filling.
- Chill for at least 2 hours for best texture.
- Store in refrigerator for up to 3 days.
Nutrition
- Calories: 190
