Liberate your oven and rethink your pumpkin pie.
Simply Recipes / Mihaela Kozaric Sebrek
My favorite part of Thanksgiving has always been pumpkin pie.
Not just any pumpkin pie.
Simply Recipes / Mihaela Kozaric Sebrek
It has to be my moms no-bake pumpkin pie in a graham cracker crust.
She made the filling on the stovetop with canned pumpkin, marshmallows, and Cool Whip.
The silky pie is a saturated orange color with a bright, lightly spiced pumpkin flavor.
Simply Recipes / Mihaela Kozaric Sebrek
The filling is firm, resulting in picture-perfect slices.
I dont have to worry about overcooking the custard or the top cracking.
Marshmallows Are Key
The marshmallows are the genius part of this no-bake pie.
Simply Recipes / Mihaela Kozaric Sebrek
Thats a lot to ask of one ingredient but marshmallows are up to the task.
The goal is to gently melt the marshmallows and not cook them.
If its still crumbly then dribble in additional melted butter.
Simply Recipes / Mihaela Kozaric Sebrek
you’re able to follow the below step-by-step recipe for a graham cracker crust.
Tips for Making No-Bake Pumpkin Pie
Marshmallows come in various sizes.
Buy the 10-ounce bag and dont let anyone touch it.
Simply Recipes / Mihaela Kozaric Sebrek
I put it in the refrigerator for 10 to 15 minutes so that it is around room temperature.
Make It Ahead
you might make the graham cracker crust a day in advance.
Wrap it in plastic wrap and store it at room temperature.
Simply Recipes / Mihaela Kozaric Sebrek
Refrigerate the wrapped, assembled pie up to two days before serving.
Or feel free to buy a premade 9-inch graham cracker crust and skip to step 3.
Simple Tip!
Simply Recipes / Mihaela Kozaric Sebrek
Cover the bowl with the paper from the stick of butter to prevent splattering.
Process the graham crackers in the bowl of a food processor until finely ground, about 15 seconds.
Add the melted butter, sugar, and salt and process until combined, about 10 seconds.
Simply Recipes / Mihaela Kozaric Sebrek
The mixture will be very finely ground and look like wet sand.
Remove the blade of the food processor and pour the graham cracker mixture into a 9-inch pie pan.
Start with the sides and press the mixture evenly all around the pan.
Simply Recipes / Mihaela Kozaric Sebrek
Continue gently pressing and compacting it until it doesnt shift when pressed.
Bake the pie for 8 minutes until lightly browned.
Then cool the pie crust on a cooling rack.
Simply Recipes / Mihaela Kozaric Sebrek
Add the pumpkin, cinnamon, nutmeg, cloves, and kosher salt into a large pot.
Warm the ingredients on medium heat and stir to combine.
Continue stirring until it’s possible for you to smell the spices, about 1 minute.
Simply Recipes / Mihaela Kozaric Sebrek
Turn the heat to low and fold in the marshmallows.
Continue stirring to keep them from scorching.
Once the marshmallows are fully melted and incorporated into the pumpkin, transfer the mixture to a small bowl.
Simply Recipes / Mihaela Kozaric Sebrek
Refrigerate the pumpkin mixture to cool it down.
Pour the heavy cream into a large bowl and use a hand mixer to whip the cream.
Gradually increase the speed as the cream becomes thicker.
Simply Recipes / Mihaela Kozaric Sebrek
It will look like pudding.
Scrape the pumpkin filling into the pie crust and spread it evenly.
A small offset spatula or butter knife works well for this.
Simply Recipes / Mihaela Kozaric Sebrek
Cover the pie with plastic wrap and refrigerate it for 4 hours.
Cut into slices and serve chilled with whipped cream, if using.
Cover and refrigerate any remaining pie for up to 4 days.
Simply Recipes / Mihaela Kozaric Sebrek
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Simply Recipes / Mihaela Kozaric Sebrek
