Marshmallow Pumpkin Pie
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This Marshmallow Pumpkin Pie is a creamy, fluffy twist on classic pumpkin pie, with melted marshmallows, pumpkin puree, and warm pumpkin pie spice. A graham cracker crust keeps it completely no-bake and makes it a simple fall dessert to chill ahead of time.
An Easy No-Bake Pumpkin Marshmallow Pie
While I enjoy a good from-scratch pie, I enjoy an easy no-bake pie even more. I love being able to make no-bake pies ahead of time and keep the oven free, especially when I’m planning a holiday meal.
For Thanksgiving, I make this Marshmallow Pumpkin Pie or my Cranberry Fluff Pie the day before, put it in the fridge, and I don’t have to think about dessert again until it’s ready to serve. My Butterscotch Pudding Pie is another no-bake favorite when I want something a little different from the usual holiday flavors.
This pie is much sweeter than a traditional pumpkin pie because the marshmallows add sweetness along with that light, fluffy texture. Before folding in the Cool Whip, taste the pumpkin mixture and see what you think of the spice level. Pumpkin pie spice blends can taste quite different from one brand to another, so you may want to add a little more based on your preference.
Ingredients
- Marshmallows – Sweeten the filling and help create its fluffy texture.
- Pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling.
- Pumpkin pie spice – Adds the warm spice flavor. Adjust slightly to taste if needed.
- Salt – Helps balance the sweetness.
- Whipped topping (Cool Whip) – Thawed Cool Whip makes the filling light and creamy.
- Graham cracker crust – Use a 9-inch crust for the no-bake base.
- Whipped cream – Optional for garnishing the pie.
How to Make No Bake Pumpkin Pie
- Cook the filling – Combine the marshmallows, pumpkin puree, pumpkin pie spice, and salt in a saucepan over medium-low heat. Stir constantly until the marshmallows are fully melted and the mixture is smooth. Do not let it boil.
- Cool completely – Transfer the pumpkin mixture to a large mixing bowl and let it cool to room temperature, about 20 to 30 minutes.
- Fold in Cool Whip – Gently fold the thawed whipped topping into the cooled pumpkin mixture until evenly combined.
- Fill the crust – Spoon the filling into the graham cracker crust and smooth the top.
- Chill the pie – Refrigerate for at least 6 hours, or preferably overnight, until the filling is fully set.
- Garnish and serve – Add whipped cream before serving, if desired.
Variations and Substitutions
- Use mini marshmallows – Mini marshmallows can be used in place of regular-size marshmallows.
- Use homemade whipped cream – Replace the Cool Whip with 3 cups of sweetened whipped cream.
- Try a different crust – Use a 9-inch shortbread or gingersnap crust instead of a graham cracker crust.
- Use a homemade spice blend – Replace the pumpkin pie spice with 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon ground cloves.
Tips for Success
- Do not let it boil – Keep the pumpkin mixture over medium-low heat and stir constantly. Too much heat can cause the marshmallow mixture to become overly thick and firm instead of staying smooth and creamy.
- Cool the filling completely – Let the pumpkin mixture reach room temperature before adding the Cool Whip. If the mixture is still warm, it can melt the whipped topping and affect the texture of the filling.
- Adjust the spice to taste – Taste the pumpkin mixture before adding the Cool Whip. Pumpkin pie spice blends vary in flavor and strength, so add a little more if you want a stronger spice flavor.
- Fold gently – Fold in the Cool Whip rather than stirring vigorously to keep the filling light and fluffy.
- Allow enough chill time – Refrigerate the pie for at least 6 hours so the filling has time to set. Overnight chilling works even better for a firm, clean slice.
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More Easy Pumpkin Desserts
If you’re in the mood for more pumpkin, here are a few more recipes to try.
- Pumpkin Earthquake Cake
- Pumpkin Brownies
- Pumpkin Pie Dessert Dip
Did you make this creamy pumpkin pie? Please leave a star rating and share your thoughts in the comments below.
No Bake Marshmallow Pumpkin Pie Recipe
Ingredients
- 1 (12-ounce) bag marshmallows
- 1 cup pumpkin puree not pumpkin pie filling
- 1 ½ teaspoons pumpkin pie spice
- pinch of salt
- 1 (8-ounce) tub whipped topping thawed (Cool Whip)
- 1 (9-inch) graham cracker crust
- whipped cream for garnish (optional)
Instructions
- Combine the marshmallows, pumpkin puree, pumpkin pie spice, and salt in a saucepan over medium-low heat.
- Cook, stirring constantly, until the marshmallows are completely melted and the mixture is smooth. Do not let the mixture boil.
- Transfer the pumpkin mixture to a large mixing bowl and cool to room temperature, about 20 to 30 minutes.
- Gently fold in the thawed whipped topping until evenly combined.
- Spoon the filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 6 hours, or preferably overnight, until fully chilled and set.
- Garnish with whipped cream before serving, if desired.
Notes
- Cover the pie and store it in the refrigerator for up to 4 days.
- Freezing is not recommended because the whipped filling may change in texture after thawing.
- Keep the marshmallow mixture over medium-low heat and do not let it boil. Too much heat can cause the mixture to become overly thick and firm.
- Cool the pumpkin mixture completely before adding the whipped topping so the heat does not melt it.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.