No Bake Pumpkin Pie
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No Bake Pumpkin Pie
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No Bake Pumpkin Pie is a soft and moist pie with a melt-in-your-mouth texture with an ultra delicious gingersnap crust and topped with whipped cream.
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Ingredients
- 2 cups gingersnap cookies finely crushed
- ⅓ cup butter salted, melted
- 15 ounces pumpkin puree
- 1 teaspoon pumpkin spice
- 8 ounces marshmallow creme fluff
- 12 ounces Whipped Cream frozen, defrosted
Instructions
- In a medium-sized bowl, combine the crushed gingersnap cookies with the melted butter. Press the gingersnap mixture into a 9-inch pie pan and up the sides to form the crust. Refrigerate until ready to use.
- In another medium-sized bowl using a hand-held electric mixer, whip together the pumpkin puree, marshmallow fluff, and pumpkin spice. Fold in the whipped topping until fully incorporated using a rubber spatula.
- Pour the pumpkin mixture into the prepared pie crust, decorate with more whipped topping and some crushed gingersnaps if desired, and freeze for at least 4 hours.
- Let sit at room temperature for 15 minutes before serving to soften slightly. Enjoy!
Nutrition Information
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Calories
355kcal
(18%)
Carbohydrates
61g
(20%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
27mg
(9%)
Sodium
251mg
(10%)
Potassium
257mg
(5%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
8585IU
(172%)
Vitamin C
2mg
(2%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 251mg | 10% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 8585IU | 172% |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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