Mini Pumpkin Marshmallow Pies
These no-bake mini pumpkin marshmallow pies are an easy to make fall treat, and bursting with flavor. They're a great autumn bake sale item or thanksgiving dessert!
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Ingredients
- 1 cup Pure Pumpkin
- 1 tsp Pumpkin Pie Spice
- 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 and pumpkin pie spice.
- Beat in marshmallow cream until well mixed, then turn the mixer to low and fold in the remainder of the container of whipped topping.
- 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!
Servings: 12 mini pies
Calories: 200kcal