No Bake Marshmallow Pumpkin Pie Recipe

Introduction

This No Bake Marshmallow Pumpkin Pie is a creamy, flavorful twist on a classic fall dessert. With a smooth pumpkin filling blended with melted marshmallows and spices, it sets perfectly in a graham cracker crust without the need for baking. It’s an easy, crowd-pleasing treat for any autumn gathering.

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 marshmallows melt completely and the mixture is smooth and fully 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 gently until the filling is completely combined and lighter in color.
4. Step 4: Pour the pumpkin pie filling into the graham cracker crust and spread it evenly.
5. Step 5: Cover the pie with the crust’s lid and refrigerate for at least 8 hours to allow it to thicken and set, or refrigerate overnight for best results.
6. Step 6: Serve topped with additional whipped cream if desired. You can spread whipped cream over the whole pie or add a dollop on each slice when serving.

Tips & Variations

• Use homemade whipped cream instead of Cool Whip for a fresher taste and creamier texture.
• For extra spice, add a pinch of nutmeg or ground ginger to the filling mixture.
• Try using a chocolate or cinnamon graham cracker crust for a different flavor twist.
• If you prefer a firmer texture, chill the pie overnight before serving.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. Leftover slices can be reheated slightly at room temperature, but it’s best served cold or just off the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is perfect to make a day ahead. Allow it to chill overnight so the filling sets nicely and flavors meld.

What if I don’t have pumpkin pie spice?

You can substitute with a simple mix of cinnamon, nutmeg, and ginger or just use cinnamon alone for a milder flavor.

No Bake Marshmallow Pumpkin Pie Recipe

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★★★★★

4.8 from 67 reviews

A creamy and indulgent No Bake Marshmallow Pumpkin Pie that blends the smooth sweetness of melted marshmallows with rich pumpkin and warm fall spices, all set in a classic graham cracker crust. Perfect for an effortless holiday dessert that’s chilled to perfection without any baking required.

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

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 and Combine: In a saucepan over low or medium-low heat, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir frequently until the mixture is smooth and fully combined.
2. Cool Mixture: Transfer the warm pumpkin marshmallow mixture to a mixing bowl and allow it to cool to room temperature, approximately 30 minutes or longer if needed to avoid melting the Cool Whip in the next step.
3. Fold in Cool Whip: Once cooled, add the thawed Cool Whip to the pumpkin mixture and stir gently but thoroughly until the filling is completely combined and noticeably lighter in color.
4. Assemble Pie: Pour the filling into the store-bought graham cracker crust, spreading it evenly for a smooth top.
5. Chill to Set: Cover the pie with the crust’s enclosed lid and refrigerate for at least 8 hours, preferably overnight, to allow the filling to thicken and set properly.
6. Serve: When ready to serve, optionally top the pie or individual slices with additional whipped cream, either spray can, Cool Whip, or homemade. Slice and enjoy.

Notes

• Be sure to let the pumpkin and marshmallow mixture cool completely before adding the Cool Whip to prevent it from melting and thinning out the filling.
• This pie requires refrigeration time to thicken, so plan ahead for at least 8 hours of chilling.
• Store leftover pie in the refrigerator with a lid for up to 3 days for the best freshness.
• You can garnish with additional cinnamon or pumpkin pie spice on top for an extra festive touch.

Keywords: No bake pie, pumpkin pie, marshmallow pie, pumpkin dessert, easy holiday dessert, graham cracker crust, Thanksgiving dessert