Every year, I try and create a pumpkin pie alternative (not that I don’t love pumpkin pie…it’s actually my very favorite!)…I just like to offer a little twist for those who are looking for something slightly different. Last year, I shared this…
…a yummy Pumpkin Butterscotch No Bake Pie!
This year, I’m keeping with the same tradition and created another no bake pie…and it’s frozen…and it’s delicious!
1 (15 oz) can of pumpkin
1 (7 oz) jar of Marshmallow Fluff (or sometimes called Marshmallow Cream)
1/4 cup brown sugar
1/4 cup powdered sugar
1 tablespoon pumpkin pie spice
1/2 a (12 oz) container of Cool Whip, thawed slightly (reserve the other half)
1 (9 inch) graham cracker crust
In a large mixing bowl, combine the first 6 ingredients with a spoon. Once combined, spoon the mixture into the prepared graham cracker crust. Freeze at least 4 hours before serving (you can freeze up to 48 hours if you like). Thaw just a bit before slicing and serving. Garnish with a little extra Cool Whip.
If you’re like me and have several Thanksgiving Day desserts and/or sides to prepare, go ahead and make this one a few days in advance! On Turkey Day, your dessert will be done and it will be delicious!