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
