No Bake Marshmallow Pumpkin Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Fill the crust: Pour the pumpkin filling into the prepared graham cracker crust and spread it out evenly for a smooth top layer.
- 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.
- 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
Find it online: https://nayabaker.com/no-bake-marshmallow-pumpkin-pie-recipe/
