Ingredients
- 1 bag (10 oz) large vegan marshmallows
- 1 cup pure pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 carton (8 oz) Cool Whip (thawed)
- 1 (6 oz) store-bought graham cracker crust
Instructions
- In a saucepan over low heat, melt the vegan marshmallows with pumpkin, cinnamon, pumpkin pie spice, and salt until smooth.
- Transfer the mixture to a bowl and allow it to cool to room temperature.
- Once cooled, gently fold in the thawed Cool Whip until well combined.
- Pour the filling into the graham cracker crust and smooth it out evenly.
- Cover and refrigerate for at least 8 hours or overnight to set.
- Serve chilled with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
