This no bake Marshmallow Pumpkin Pie is a sweet and fluffy twist to classic pumpkin pie. Marshmallow, Cool whip, and pure pumpkin combine to make a delicious no bake pumpkin pie in a store-bought graham cracker crust.
Marshmallows in a pie are just meant to be! Try this Milk Chocolate Marshmallow Pie for another delicious pie recipe with fluffy creamy marshmallows in it.
Marshmallow Pumpkin Pie Recipe (No Bake Pumpkin Pie with Marshmallows)
Pumpkin pie is a must-have classic dessert, especially for Thanksgiving, but sometimes you want an easy no bake pumpkin pie recipe. Cause who has all that extra time, right?!
Which means that you must try my no bake marshmallow pumpkin pie. It’s a creamy and fun twist between a Pumpkin Mousse Pie, classic Pumpkin Cheesecake, and No Bake Pumpkin Cheesecake.
You will not believe the fluffiness and slight sweetness that the marshmallows add to this pie. It tastes so light, creamy, and fluffy… and it’s no bake which basically means it’s the best pumpkin dessert ever!
Ingredients Needed For Marshmallow Pumpkin Pie
- Large Marshmallows
- Pure Pumpkin : Make sure you are using the can that is labeled as ‘100% pure pumpkin’ and not pumpkin pie filling. They are two completely different things and only the pure pumpkin will work in this pie recipe.
- Ground Cinnamon
- Pumpkin Pie Spice
- Salt : I use kosher salt, but table salt or sea salt are other great options.
- Cool Whip : You can use homemade whipped cream if that’s what you prefer, but honestly, this pie is so delicious as is that I never bother spending the extra time making whipped cream. Make it easy on yourself!
- Ready-Crust Graham Cracker Crust : This is a store-bought graham racker curst. Use the 6 ounce size pie crust and not the ‘2 extra servings’ crust. I actually prefer the store bought crust because they hold together better than homemade cracker crusts do.
How To Make A No Bake Pumpkin Pie With Marshmallows & Graham Cracker Crust (Printable Recipe Card)
In a sauce pan, over low or medium-low heat, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it’s smooth and combined.
Transfer the hot pumpkin mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes or more if needed.
Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color. Pour mixture inside the graham cracker crust and spread it out evenly.
Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 8 hours to thicken up and come together. Or refrigerate overnight (preferred).
Serve the marshmallow pie topped with whipped cream (spray can, Cool Whip or homemade) and slice! You can also dollop whipped cream on top of each slice when serving, rather than the entire pie.
How To Store Leftover Marshmallow Pumpkin Pie
Keep leftovers inside the pie tin, covered with the enclosed plastic lid, in the fridge for up to 4-5 days. The crust will start to soften but that does not seem to affect my family eating the leftovers!
You can also remove individual slices to an airtight container and store them that way in the fridge. I don’t recommend freezing this pie as the texture will change once frozen and then thawed.
Recipe Tips
- Make sure that you heat the marshmallows and pumpkin over low or medium-low heat. Depending on your oven as some stove tops can run hotter (like gas stove stops do). It will seem like it’s never going to heat up, but trust me, it will eventually. You don’t want it to burn which why the heat needs to be kept low.
- Allow the pumpkin marshmallow mixture to cool to room temperature before adding the Cool Whip. To help speed this process along, the recipe calls for the mixture to be transferred to a mixing bowl, rather than keeping it in the hot saucepan. This takes about 30 minutes but it could take longer.
- Don’t want to use Cool Whip? You can make your own by adding 1.5 cups heavy whipping cream + 1/3 powdered sugar into a mixing bowl. Beat until stiff peaks form, starting at low speed and increasing the speed as needed.
- I recommend keeping the recipe easy peasy but if you want to, you can use a homemade graham cracker crust. Make sure it’s for a 9-inch crust.
More Pumpkin Desserts You Need To Try
- Pumpkin Icebox Cake
- Pumpkin Scones with Maple Glaze
- Pumpkin Magic Bars
- Pumpkin Magic Cake
- Pumpkin Pudding Pie
- Pumpkin Cheesecake Bars
- Pumpkin Pie Fudge
- Cinnamon Streusel Pumpkin Cake
- Pumpkin Cream Cheese Streusel Muffins
- Pumpkin Fluff Dip
No Bake Marshmallow Pumpkin Pie
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
- In a sauce pan, over low or medium-low heat, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined.1 bag (10 oz) large marshmallows, 1 cup pure pumpkin, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice, ½ teaspoon salt
- Transfer the hot pumpkin mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes or more if needed.
- Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color.1 carton (8 oz) Cool Whip
- Pour the pumpkin pie filling inside the graham cracker crust and spread it out evenly.1 (6 oz) store-bought graham cracker crust
- Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 8 hours to thicken up and come together. Or refrigerate overnight (preferred).
- Serve the marshmallow pie topped with whipped cream (spray can, Cool Whip or homemade) and slice! You can also dollop whipped cream on top of each slice when serving, rather than the entire pie.
Video
Notes
Nutrition
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