Pumpkin vegan marshmallows Pie

An easy no-bake dessert recipe, Pumpkin vegan marshmallows Pie is perfect for any occasion, from holiday gatherings to cozy family dinners. This delicious pie brings together the warmth of pumpkin spice and the sweetness of vegan marshmallows, creating a delightful treat. With only six ingredients, this recipe is not only simple but also satisfies those looking for a unique dessert that everyone can enjoy.

Why You’ll Love This Recipe

• Quick to Prepare: With just 20 minutes of prep time, you can whip up this delightful dessert in no time.
• No Baking Required: Enjoy a stress-free cooking experience as this pie sets perfectly in the fridge without needing an oven.
• Rich Flavor: The combination of pumpkin puree and vegan marshmallows creates a creamy texture and rich flavor that’s sure to impress.
• Versatile Dessert: Perfect for holidays like Thanksgiving or Christmas, but delicious enough to enjoy any day of the year.
• Crowd-Pleaser: This pie serves eight, making it ideal for gatherings and celebrations.

Tools and Preparation

Before getting started with your Pumpkin vegan marshmallows Pie, you’ll need a few essential tools to make the process smooth and efficient.

Essential Tools and Equipment

• Large pot
• Mixing bowl
• Spatula
• Measuring cups and spoons
• Pre-made graham cracker crust

Importance of Each Tool

• Large pot: Ideal for melting the marshmallows without burning them, ensuring a smooth mixture.
• Spatula: Great for mixing the ingredients thoroughly and scraping down sides of bowls.

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Ingredients

For the Filling

• 10 oz bag of large vegan marshmallows
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• ¼ tsp salt

For Topping

• 8 oz cool whip topping container
• Canned real whipping cream

For the Crust

• 1 graham cracker crust (pre-made)

How to Make Pumpkin vegan marshmallows Pie

Step 1: Melt Marshmallows and Pumpkin Puree

Melt all of the vegan marshmallows and pumpkin puree in a large pot over medium-high heat. Stir frequently to avoid burning.

Step 2: Add Spices

Remove from heat and stir in the pumpkin pie spice and salt. Mix well until fully incorporated.

Step 3: Cool the Mixture

Scoop the melted mixture into a large mixing bowl using a spatula. Let it cool for at least 30-45 minutes. Ensure it’s cool enough so it doesn’t melt the cool whip topping.

Step 4: Combine with Cool Whip

Once completely cooled, add the cool whip topping to the pumpkin vegan marshmallows mixture. Stir together evenly until fully combined.

Step 5: Pour into Crust

Pour the mixture into the pre-made graham cracker crust. Smooth out into an even layer using a spatula. Cover it up and let it chill in the fridge for at least 8 hours.

Step 6: Serve Your Pie

Once chilled, sprinkle with a bit more pumpkin pie spice. Add dollops of whipped cream on top before slicing. Serve it up and enjoy this delicious Pumpkin vegan marshmallows Pie!

How to Serve Pumpkin vegan marshmallows Pie

Serving your Pumpkin vegan marshmallows Pie can enhance its appeal and make it a delightful centerpiece for any gathering. Here are some creative ways to serve this delicious dessert.

Individual Servings

• Place slices of the pie on dessert plates for each guest. This makes it easy to serve and enjoy.

With Whipped Topping

• Add dollops of canned real whipping cream on each slice. It complements the pie’s flavors and adds a creamy texture.

Garnished with Pumpkin Spice

• Sprinkle a bit of pumpkin pie spice over the top before serving. This adds an extra touch of flavor and visual appeal.

Pair with Fresh Fruit

• Serve alongside slices of fresh apples or pears. The fruit’s crispness contrasts nicely with the smoothness of the pie.

Accompanied by Hot Beverages

• Offer cups of warm apple cider or herbal tea. These drinks enhance the cozy fall vibes when enjoying the pie.

How to Perfect Pumpkin vegan marshmallows Pie

To ensure your Pumpkin vegan marshmallows Pie turns out perfectly every time, follow these helpful tips.

• Use fresh pumpkin puree: For the best flavor, use homemade pumpkin puree or high-quality canned puree instead of generic brands.

• Melt marshmallows slowly: Heat them gently over medium heat, stirring frequently to avoid burning and ensure a smooth consistency.

• Cool completely before mixing: Allow the melted mixture to cool sufficiently before adding cool whip. This prevents melting and helps maintain a fluffy texture.

• Chill for at least 8 hours: Letting the pie chill overnight allows the flavors to meld beautifully, resulting in a richer taste.

Best Side Dishes for Pumpkin vegan marshmallows Pie

Pairing side dishes with your Pumpkin vegan marshmallows Pie can create a well-rounded meal experience. Here are some great options to consider:

1. Cranberry Sauce: A tart cranberry sauce balances the sweetness of the pie perfectly.
2. Roasted Vegetables: Seasonal roasted vegetables like carrots and Brussels sprouts add color and nutrition to your meal.
3. Green Salad: A simple green salad with vinaigrette provides freshness that complements rich desserts.
4. Apple Crisp: The warm, spiced flavors of apple crisp echo those in pumpkin desserts, making it a fitting side.
5. Sweet Potato Mash: Creamy sweet potatoes bring a comforting element that pairs well with autumn flavors.
6. Cheese Platter: A selection of cheeses can be an excellent savory contrast to sweet pies, enhancing your dessert experience.
7. Pumpkin Soup: Start off with a light pumpkin soup that sets the tone for your fall-themed meal.
8. Pecan Bread Rolls: Soft rolls with a hint of pecan can add elegance and warmth to your table setting.

Common Mistakes to Avoid

Making a Pumpkin vegan marshmallows Pie can be simple, but there are common errors that can affect the outcome. Here are some mistakes to watch out for:

• Skipping the cooling step: Not allowing the melted mixture to cool can cause the cool whip to melt, resulting in a runny pie. Always let it cool for 30-45 minutes before mixing.
• Overheating the marshmallows: If you cook the marshmallows too long, they may burn and ruin the flavor. Stir frequently over medium-high heat to prevent this.
• Not using a pre-made crust: Attempting to make your own crust can complicate this simple recipe. Stick with a pre-made graham cracker crust for ease and convenience.
• Ignoring the chilling time: Failing to chill the pie for at least 8 hours can result in a soft filling that doesn’t hold its shape. Patience is key!
• Forgetting to garnish: While optional, adding pumpkin spice and whipped cream enhances both flavor and presentation. Don’t skip this final touch!

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Storage & Reheating Instructions

Refrigerator Storage

• Store any leftovers in an airtight container.
• The pie will keep well in the fridge for up to 3 days.

Freezing Pumpkin vegan marshmallows Pie

• Wrap individual slices tightly in plastic wrap or foil.
• Freeze for up to 2 months for best quality.

Reheating Pumpkin vegan marshmallows Pie

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes until slightly softened.
• Microwave: Heat on medium power in short bursts of 20 seconds, checking regularly until warm.
• Stovetop: This method is not recommended as it may alter the texture of the pie.

Frequently Asked Questions

Here are some common questions about making a Pumpkin vegan marshmallows Pie.

Can I use homemade vegan marshmallows?

Yes, homemade vegan marshmallows can be used, but ensure they melt smoothly like store-bought ones.

What can I substitute for cool whip?

You can use coconut whipped cream or any other non-dairy whipped topping as an alternative.

How do I customize my Pumpkin vegan marshmallows Pie?

Feel free to add chocolate chips, nuts, or different spices like nutmeg or cinnamon for unique flavors!

How long does it take to prepare?

The prep time is about 20 minutes, but don’t forget about chilling time which takes at least 8 hours.

Final Thoughts

The Pumpkin vegan marshmallows Pie is not only easy to make but also deliciously satisfying. With its creamy texture and delightful flavors, it’s perfect for any occasion. Customize it with your favorite toppings or mix-ins to make it uniquely yours!