No Bake Pumpkin Pie

 **Delight Your Senses with This Effortless No-Bake Pumpkin Pie**  

When it comes to fall and holiday desserts, it doesn't get much simpler—or tastier—than this No-Bake Pumpkin Pie. Creamy, dreamy, and bursting with warm pumpkin spice flavors, it's the perfect treat to crown your festive celebrations without breaking a sweat in the kitchen.  

**Why You'll Love This Recipe:**  

- **No baking required!** Save your oven space for the turkey.  

- **Rich flavors, light texture.** A dessert that’s indulgent yet effortlessly airy.  

- **Quick and simple.** Ready in a flash with just a few steps!  

**How to Make the Magic Happen:**  

1. **Start with the crust**  

   Toss gingersnap cookies into the bowl of a food processor and pulse until they turn into fine crumbs. The spicy-sweet aroma of the cookies alone is enough to make you smile!  

2. **Add the buttery goodness**  

   Pour in melted butter and mix until the crumbs come together, forming a fragrant, slightly crumbly base that sets the stage for the creamy filling.  

3. [Continue with your filling and assembly steps here, creating a fun and engaging tone for each part.]

This recipe is more than just a dessert—it’s a celebration of the cozy season, crafted to impress your guests while keeping things stress-free. Give it a try, and watch it become the star of your holiday spread!  

Ingredients

Gingersnap Crust

• ▢1 1/4 cups gingersnap cookie crumbs
• ▢1/4 cup butter melted

Pumpkin Filling

• ▢1 10-ounce bag mini marshmallows
• ▢1 cup pumpkin puree
• ▢1 teaspoon pumpkin pie spice
• ▢1/2 teaspoon salt
• ▢1 8-ounce tub whipped topping thawed

Instructions

1. Add gingersnap cookies to a food processor; process until the cookies are fine crumbs.
2. 1 1/4 cups gingersnap cookie crumbs
3. Add the melted butter and process to combine.
4. 1/4 cup butter
5. Press into the bottom and up the sides of a pie plate; set aside.
6. Dump the marshmallows into a large microwave-safe bowl.
7. 1 10-ounce bag mini marshmallows
8. Microwave on high for 1 minute; stir.
9. Continue to microwave in 30 second intervals, stirring after each until smooth.
10. Add the pumpkin puree, pumpkin pie spice and salt; stir until well-combined.
11. 1 cup pumpkin puree,1 teaspoon pumpkin pie spice,1/2 teaspoon salt
12. Add the whipped topping and stir until smooth.
13. 1 8-ounce tub whipped topping
14. Pour into the prepared crust and refrigerate for at least 6 hours or overnight.
15. Serve with additional whipped topping, if desired.

Share this post