No Bake Marshmallow Pumpkin Pie Recipe

Introduction

This No Bake Marshmallow Pumpkin Pie is a simple and delicious twist on the classic pumpkin dessert. Combining creamy pumpkin, sweet marshmallows, and warm spices, it’s a perfect make-ahead treat for fall gatherings.

Ingredients

• 1 bag (10 oz) large 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

1. Step 1: In a saucepan over low or medium-low heat, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir very frequently until the mixture melts and becomes smooth and well combined.
2. Step 2: Transfer the hot pumpkin mixture into a mixing bowl and let it cool to room temperature, about 30 minutes or longer if needed.
3. Step 3: Once cooled, add the thawed Cool Whip and stir until completely combined and the mixture lightens in color.
4. Step 4: Pour the pumpkin pie filling into the graham cracker crust and spread evenly.
5. Step 5: Cover the pie with the lid from the crust and refrigerate for at least 8 hours, or overnight for the best texture and flavor.
6. Step 6: Serve topped with whipped cream as desired—either spread over the whole pie or dolloped on individual slices.

Tips & Variations

• Use a homemade graham cracker crust to add a personal touch and customize the sweetness.
• For extra spice, add a pinch of nutmeg or ginger to the filling mixture.
• Try substituting the Cool Whip with homemade whipped cream for a fresher taste.
• If you prefer a firmer texture, chill the pie longer before serving.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. Leftover slices can be reheated briefly at room temperature, but the pie is best enjoyed cold or slightly chilled for the ideal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this no bake pie is perfect for making ahead. It needs at least 8 hours or overnight in the refrigerator to set properly, making it a great option for busy days or holiday preparations.

Is it possible to use homemade marshmallows?

Absolutely! Homemade marshmallows can be used in place of store-bought, just be sure to melt them gently as directed for a smooth filling.

No Bake Marshmallow Pumpkin Pie Recipe

Print Recipe

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4.5 from 122 reviews

A creamy and delightful No Bake Marshmallow Pumpkin Pie that combines the sweet fluffiness of melted marshmallows with smooth pumpkin and warm spices, all nestled in a graham cracker crust. Perfect for a fuss-free dessert that’s refrigerated instead of baked, making it ideal for quick holiday gatherings or anytime a creamy pumpkin treat is desired.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Filling

• 1 bag (10 oz) large marshmallows
• 1 cup pure pumpkin
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 carton (8 oz) Cool Whip (thawed)

Crust

• 1 (6 oz) store-bought graham cracker crust

Instructions

1. Melt marshmallows and spices: In a saucepan over low to medium-low heat, combine the large marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stir very frequently until the marshmallows are melted and the mixture becomes smooth and uniformly combined.
2. Cool mixture: Transfer the hot pumpkin and marshmallow mixture to a mixing bowl and allow it to cool to room temperature. This will take about 30 minutes or longer if necessary to ensure it’s no longer hot.
3. Incorporate Cool Whip: Once the mixture is cooled, add the thawed Cool Whip and gently stir until the filling is completely combined and noticeably lighter in color, creating a fluffy texture.
4. Fill the crust: Pour the pumpkin filling into the prepared graham cracker crust and spread it out evenly for a smooth top layer.
5. Refrigerate to set: Cover the pie with the lid included with the crust and refrigerate for at least 8 hours or preferably overnight, allowing the pie to thicken and set.
6. Serve: Serve chilled, topped with additional whipped cream if desired, either spreading it over the entire pie or dolloping on individual slices for an attractive presentation.

Notes

• Make sure to stir the marshmallows frequently during melting to prevent burning or sticking.
• Allowing the filling to cool completely before adding Cool Whip prevents it from melting and losing fluffiness.
• Use fresh pumpkin puree, not pumpkin pie filling, for best flavor and texture.
• Refrigeration time is crucial to achieve the right consistency; overnight chilling is recommended.
• For an added crunch, you can sprinkle chopped nuts or extra crushed graham crackers on top before serving.

Keywords: no bake pumpkin pie, marshmallow pumpkin pie, easy pumpkin pie, no bake dessert, pumpkin pie with marshmallows