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.
Find it online: https://yumfamilyrecipes.com/marshmallow-pumpkin-pie-recipe/
