No Bake Mini Pumpkin Marshmallow Pies
These mini pies are to die for! Simple to make with just a few ingredients, these no bake pumpkin pies will be the star of your fall dessert table!
Servings: 12
Ingredients
- 1 cup pure pumpkin
- 7 ounce jar marshmallow creme
- 8 oz whipped topping thawed and divided
- 12 Mini graham cracker crusts
Instructions
- Set aside ½ cup of whipped topping, refrigerate
- Beat pumpkin puree in marshmallow cream until well mixed, then turn the mixer to low and fold in the remainder of the container of whipped topping. You can add 1/4 teaspoon of pumpkin pie spice here, but we don't use it.
- Add the mixture to a piping bag and pipe mixture evenly between 10-12 mini graham cracker crusts (depending on how full you want them.) NOTE: these made 10 because I used a lot of filling in each one.
- Refrigerate for 2-3 hours to set.
- Remove the pies and ½ cup of whipped topping from the refrigerator, and add the whipped topping to a piping bag fitted with a large star tip.
- Pipe a small amount of whipped topping into the center of each pie.
- Serve cold and enjoy!