Why You’ll Love This Recipe
- No-bake convenience – No need to turn on the oven, making it perfect for busy holidays.
- Light and fluffy texture – The marshmallows create a smooth and airy consistency.
- Quick and easy to make – Requires minimal effort and just a few ingredients.
- Great make-ahead dessert – Chills beautifully in the fridge, making it ideal for preparing in advance.
- Perfect for fall – Full of warm pumpkin spice flavors that capture the season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crust (store-bought or homemade)
- Pumpkin puree
- Mini marshmallows
- Pumpkin pie spice
- Vanilla extract
- Milk
- Whipped topping or whipped cream
Directions
- Melt the marshmallows – In a saucepan over medium heat, combine the mini marshmallows and milk. Stir continuously until the marshmallows are completely melted and smooth.
- Mix in the pumpkin – Remove from heat and stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until well combined. Let the mixture cool slightly.
- Fold in the whipped topping – Gently fold in the whipped topping or whipped cream until the mixture is light and fluffy.
- Assemble the pie – Pour the pumpkin mixture into the graham cracker crust, spreading it evenly.
- Chill – Refrigerate for at least 4 hours, or until set.
- Serve – Garnish with extra whipped cream and a sprinkle of cinnamon or pumpkin spice before serving.
Servings and Timing
- Servings: 8 slices
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Gingersnap Crust – Swap the graham crackers for crushed gingersnap cookies for extra spice.
- Chocolate Twist – Add a layer of melted chocolate or chocolate chips to the crust before pouring in the filling.
- Pecan Crunch – Sprinkle chopped pecans on top for a crunchy texture.
- Dairy-Free Option – Use dairy-free marshmallows, almond milk, and coconut whipped topping.
- Extra Spices – Enhance the flavor by adding a dash of nutmeg or cinnamon.
Storage/Reheating
- Refrigeration: Store the pie in the refrigerator, covered, for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.
- Serving Tip: For the best texture, let the pie sit at room temperature for about 10 minutes before slicing.
FAQs
How does the marshmallow help this pie set?
The melted marshmallows act as a binder, helping the filling firm up as it chills in the fridge.
Can I use homemade whipped cream instead of store-bought whipped topping?
Yes! Just make sure to whip it to stiff peaks before folding it in.
What type of pumpkin puree should I use?
Use pure canned pumpkin puree, not pumpkin pie filling, which already has added sugar and spices.
Can I make this pie ahead of time?
Absolutely! It’s best when chilled for at least 4 hours, so making it the night before works great.
Can I use a different crust?
Yes! A cookie crust, such as gingersnap or Oreo, would be delicious alternatives.
Can I add other spices to the filling?
Of course! Feel free to add extra cinnamon, nutmeg, or even a touch of allspice for more warmth.
Can I make this pie without dairy?
Yes! Use dairy-free milk, marshmallows, and whipped topping to make it completely dairy-free.
How do I prevent the pie from being too soft?
Make sure the marshmallow mixture cools slightly before folding in the whipped topping, and allow enough chilling time.
Is this pie overly sweet?
No, the marshmallows add sweetness, but the pumpkin balances it out. You can adjust the sweetness by using unsweetened whipped topping.
Can I use large marshmallows instead of mini ones?
Yes, but they may take longer to melt. Cut them into smaller pieces for quicker melting.
Conclusion
This no-bake Marshmallow Pumpkin Pie is a delightful twist on the traditional pumpkin pie, offering a light, creamy texture with all the cozy flavors of fall. Easy to make and perfect for holiday gatherings, this dessert is a must-try for anyone looking for a simple yet delicious treat. Give it a try, and enjoy the sweet taste of autumn!
Marshmallow Pumpkin Pie Recipe
This no-bake Marshmallow Pumpkin Pie is the perfect easy fall dessert! Made with pumpkin puree, warm spices, and melted marshmallows, this fluffy pumpkin pie has a creamy texture and rich flavor. No oven needed—just chill and serve!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (9-inch) graham cracker crust
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups mini marshmallows
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Melt the Marshmallows: In a saucepan over medium-low heat, combine the mini marshmallows and milk. Stir continuously until the marshmallows melt completely. Remove from heat and let cool slightly.
- Mix Pumpkin & Spices: In a bowl, mix the pumpkin puree, pumpkin pie spice, cinnamon, and salt. Stir in the melted marshmallow mixture and vanilla extract.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Combine & Fill: Gently fold the whipped cream into the pumpkin mixture until fully combined. Pour the filling into the graham cracker crust and spread evenly.
- Chill & Serve: Refrigerate for at least 4 hours (or overnight) until set. Serve chilled with whipped cream on top!
Notes
- For extra flavor, use a gingersnap crust instead of graham crackers.
- Make sure the marshmallow mixture is completely cooled before folding in the whipped cream to keep the texture light and airy.
- Store leftovers in the fridge for up to 3 days.
