Ingredients
Scale
- 10 oz bag of large vegan marshmallows
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 8 oz cool whip topping container
- 1 graham cracker crust (pre-made)
Instructions
- Melt the vegan marshmallows and pumpkin puree in a large pot over medium-high heat, stirring frequently until smooth.
- Remove from heat and stir in the pumpkin pie spice and salt until well combined.
- Transfer the melted mixture to a mixing bowl and let it cool for 30-45 minutes.
- Once cooled, gently fold in the cool whip until fully incorporated.
- Pour the mixture into the graham cracker crust, smoothing it out evenly.
- Cover and refrigerate for at least 8 hours to set before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg