If you love the cozy flavors of pumpkin and marshmallow but want a dessert without the fuss of baking, this No Bake Marshmallow Pumpkin Pie Recipe is your new best friend. It’s creamy, fluffy, and packed with pumpkin spice warmth, all nestled in a buttery graham cracker crust. Perfect for the busy cook who wants to impress without turning on the oven, this pie blends simple ingredients into a show-stopping seasonal treat that everyone will rave about.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. Each ingredient is straightforward and plays a crucial role in building that classic pumpkin pie flavor with an extra dreamy marshmallow twist. From the smooth pumpkin puree to the sweet fluffiness of the marshmallows, every element adds its own magic to the final dish.
- 1 bag (10 oz) large marshmallows: These melt down to provide a wonderfully gooey, sweet base that balances the pumpkin’s earthiness.
- 1 cup pure pumpkin: Use 100% pure pumpkin for authentic flavor and texture – avoid pumpkin pie filling to keep it from being overly sweet.
- 1 teaspoon cinnamon: Adds that warm, comforting spice that’s essential to pumpkin desserts.
- ½ teaspoon pumpkin pie spice: A perfect blend that enhances the pumpkin flavor with nutmeg, cloves, and allspice.
- ½ teaspoon salt: Just a pinch to bring out all the sweet and spicy notes in the pie filling.
- 1 carton (8 oz) Cool Whip (thawed): Gives the pie a light, fluffy texture that feels like a cloud on your palate.
- 1 (6 oz) store-bought graham cracker crust: The buttery, slightly crunchy base that holds all this deliciousness together without any baking required.
How to Make No Bake Marshmallow Pumpkin Pie Recipe
Step 1: Melt the Marshmallows with Pumpkin and Spices
Start by gently heating the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt in a saucepan over low to medium-low heat. Stir constantly so the marshmallows melt evenly and blend smoothly with the pumpkin and spices. This mixture transforms into a beautifully smooth, fragrant base that’s crucial for that signature fluffy, creamy pie filling.
Step 2: Cool the Mixture
Once the marshmallow and pumpkin mixture is silky and combined, transfer it into a mixing bowl and let it cool to room temperature. Cooling may take around 30 minutes or a bit longer, and this step is important so the next ingredient blends perfectly without melting or separating.
Step 3: Fold in Cool Whip
When the mixture is cool, gently stir in the thawed Cool Whip until everything is totally combined and the color lightens to a velvety, airy texture. This step transforms the pie filling into a beautifully fluffy, cloud-like consistency that your family and friends will adore.
Step 4: Assemble the Pie
Pour the fluffy pumpkin marshmallow filling into the graham cracker crust and spread it evenly. The crust instantly provides a deliciously crisp contrast that balances the creamy filling with a touch of sweetness and a hint of buttery crunch.
Step 5: Chill to Set
Cover the pie with the crust’s enclosed lid and refrigerate it for at least 8 hours, or ideally overnight. This chilling time is the secret to helping the pie set perfectly without baking, allowing all those flavors to meld and the filling to thicken to the ideal sliceable texture.
How to Serve No Bake Marshmallow Pumpkin Pie Recipe
Garnishes
Topping your pie is half the fun! You can go classic with a dollop of additional whipped cream on each slice, or use a spray whipped topping for convenience. A sprinkle of cinnamon or a dash of pumpkin pie spice on top adds a pretty, festive touch and a burst of aroma when serving.
Side Dishes
This pie shines perfectly on its own but pairs wonderfully with a simple cup of hot coffee or tea to balance the sweetness. For bigger gatherings, adding a small side of spiced nuts or a fresh fruit salad with citrus notes can complement the rich pumpkin flavors beautifully.
Creative Ways to Present
For an elegant twist, try serving individual mini pies or parfaits layered with graham cracker crumbs, pumpkin filling, and toasted marshmallows. This No Bake Marshmallow Pumpkin Pie Recipe also looks amazing in clear glass bowls where all the luscious layers are on full display, guaranteed to spark conversation and craving.
Make Ahead and Storage
Storing Leftovers
Keep your pie covered in the refrigerator using the lid or plastic wrap to maintain freshness. Stored properly, the pie should be perfectly delicious for up to 3 days. The flavors actually develop and deepen, making each slice even better than the last.
Freezing
If you want to save some for later, freezing is an option but with a tip: wrap the pie tightly in plastic wrap and aluminum foil. When thawed, the texture may soften slightly but it will still be creamy and tasty. For best results, consume within 1 month of freezing.
Reheating
This is a cold dessert best enjoyed chilled, so reheating isn’t necessary. Allow the pie to sit at room temperature for about 10 minutes if it’s too firm from the fridge, which will soften the filling just enough for a perfect slice without losing that creamy texture.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! For a fresh, homemade touch, whip 1.5 cups of heavy cream with ⅓ cup powdered sugar until stiff peaks form, then fold it into the cooled pumpkin mixture. It adds a wonderful richness and makes the pie feel extra special.
Is it necessary to use a graham cracker crust?
A graham cracker crust is both traditional and tasty, offering the perfect crunch and flavor pairing. However, feel free to experiment with other no bake crusts, like crushed ginger snaps or shortbread cookies for a fun twist.
Can I make this pie vegan?
Making this exact recipe vegan would be tricky due to the marshmallows and Cool Whip. However, you can try vegan marshmallow alternatives and coconut-based whipped toppings, but the texture may vary slightly.
What’s the difference between pure pumpkin and pumpkin pie filling?
Pure pumpkin is just cooked, mashed pumpkin without added sugar or spices. Pumpkin pie filling is already sweetened and spiced. Using pure pumpkin gives you better control over the flavor and sweetness in this pie.
Can I prepare this pie in advance?
Definitely! In fact, this No Bake Marshmallow Pumpkin Pie Recipe gets better with time. Preparing it 1 to 2 days ahead allows the flavors to blend deeply and the texture to set beautifully. Just add whipped cream right before serving for best results.
Final Thoughts
This No Bake Marshmallow Pumpkin Pie Recipe is a total game-changer when it comes to making delicious pumpkin desserts without an oven or fuss. It’s creamy, fluffy, and bursting with cozy fall flavors that everyone will love. Give it a try—you might just find it becomes your new seasonal tradition!
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No Bake Marshmallow Pumpkin Pie Recipe
- Total Time: 8 hours 25 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
This No Bake Marshmallow Pumpkin Pie is a simple and delicious dessert combining the warm flavors of pumpkin and spices with the sweet, fluffy texture of melted marshmallows. It features a smooth pumpkin marshmallow filling poured into a graham cracker crust, chilled until set, making it perfect for an easy fall treat or holiday dessert without the hassle of baking.
Ingredients
Filling
- 1 bag (10 oz) large marshmallows
- 1 cup pure pumpkin (100% pure pumpkin, not pumpkin pie filling)
- 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 and combine pumpkin mixture: 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 thoroughly combined.
- Cool the mixture: Transfer the hot pumpkin marshmallow mixture to a mixing bowl and allow it to cool down to room temperature, approximately 30 minutes or longer if needed.
- Fold in Cool Whip: Once cooled, add the thawed Cool Whip to the pumpkin mixture and stir until fully combined, resulting in a lighter-colored, fluffy filling.
- Fill crust: Pour the pumpkin pie filling into the graham cracker crust and spread it out evenly with a spatula.
- Chill to set: Cover the pie with the crust’s enclosed lid and refrigerate for at least 8 hours or overnight to allow the filling to thicken and set completely.
- Serve: Before serving, optionally top with additional whipped cream (store-bought spray, Cool Whip, or homemade). Slice and enjoy your no-bake marshmallow pumpkin pie.
Notes
- To make your own whipped cream instead of Cool Whip, beat 1.5 cups heavy whipping cream with 1/3 cup powdered sugar until stiff peaks form (about 4-5 minutes) and use as a substitute in the recipe.
- This no-bake pie improves in flavor and texture after 1-2 days in the refrigerator; feel free to prepare it ahead of time.
- Do not store the pie with whipped cream topping as it can become runny; add whipped cream just before serving.
- Ensure you use 100% pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
