Fall flavors never tasted so indulgent! This No-Bake Marshmallow Pumpkin Pie combines the rich, earthy taste of pure pumpkin with sweet, fluffy marshmallows to create a dessert that is light yet decadently creamy. With a perfectly crunchy graham cracker crust and a pillow-soft pumpkin filling, this pie is an easy fall dessert that requires no oven time, making it ideal for busy home cooks and quick weeknight recipes. The cinnamon and pumpkin pie spice give it that classic autumnal aroma, while the whipped topping adds a cloud-like texture perfect for all ages. Whether it’s for a family gathering, Thanksgiving, or simply a cozy treat at home, this family-friendly dessert is sure to impress.
Why You’ll Love This Recipe
- No-Bake Convenience: Skip the oven and still enjoy a rich, creamy pie.
- Quick Prep: Less than 15 minutes of hands-on time before chilling.
- Kid-Approved: Sweet, fluffy, and easy to serve for little hands.
- Festive Flavor: Classic pumpkin spice flavor for fall and holiday celebrations.
- Versatile Toppings: Add extra whipped cream, chocolate drizzle, or toasted pecans.
- Crowd-Pleasing: Perfect for potlucks, Thanksgiving, or dessert tables.
Ingredient Breakdown
Large Marshmallows (10 oz): Melted marshmallows provide sweetness and a light, airy texture. Avoid marshmallow fluff—it can be overly sweet and affect consistency.
Pure Pumpkin (1 cup): 100% pumpkin puree gives a rich, earthy base. Do not substitute with pumpkin pie filling—it contains added sugar and spices.
Cinnamon (1 tsp) & Pumpkin Pie Spice (1 tsp): Warm spices create the signature fall flavor and aroma. You can mix nutmeg and additional cinnamon if desired.
Salt (1/4 tsp): Enhances the sweetness and balances the flavors.
Cool Whip (8 oz): Adds a creamy, fluffy texture. Homemade whipped cream is a great alternative for a richer pie.
Graham Cracker Crust (1 crust): Provides a buttery, crunchy base. Store-bought or gluten-free options work perfectly.
Pro Tips
- Low Heat Melting: Melt marshmallows slowly over low heat to avoid scorching and clumping.
- Cool Before Folding: Let the marshmallow mixture cool for at least 30 minutes to prevent deflating the whipped topping.
- Fold Gently: Use a rubber spatula to fold in the Cool Whip carefully, maintaining a fluffy texture.
- Chill Overnight: The pie sets best when refrigerated overnight, giving the flavors time to meld and the texture to firm up.
- Spice Adjustment: Taste the filling before chilling—add a pinch more cinnamon or pumpkin spice if you like bolder fall flavors.
Ingredient Swaps or Variations
- Crust Options: Try chocolate cookie crust or gluten-free graham crackers.
- Whipped Cream Alternatives: Use coconut whipped cream for a dairy-free version.
- Spice Variations: Add cloves or ginger for extra warmth and complexity.
- Sweetness Adjustments: For a less sweet version, reduce marshmallows by 2–3 ounces and increase pumpkin slightly.
- Toppings: Toasted pecans, chocolate shavings, or caramel drizzle add texture and extra flavor.
Serving Suggestions
- Serve chilled in slices with a dollop of whipped cream or a sprinkle of cinnamon.
- Pair with hot apple cider or coffee for a cozy autumn dessert.
- Add fresh berries or caramel sauce for a festive presentation.
- Perfect for dessert tables, Thanksgiving feasts, or casual weekend treats.
Make Ahead + Storage Tips
- Make Ahead: Assemble the pie a day in advance for convenience and allow the flavors to set.
- Refrigeration: Store in the fridge, covered with plastic wrap, for up to 3 days.
- Freezing: Not recommended, as the whipped topping may separate. Serve fresh for best texture.
- Individual Servings: Spoon into small cups for easy grab-and-go desserts for parties or school events.
Cultural or Seasonal Notes
Pumpkin desserts are a classic in American fall traditions, especially during Halloween and Thanksgiving. This No-Bake Marshmallow Pumpkin Pie is a modern twist on traditional pumpkin pies, offering the same signature fall flavors without the hassle of baking. It’s an easy dessert idea for family gatherings, potlucks, or holiday celebrations, capturing the warmth of autumn in every bite.
Frequently Asked Questions (FAQ)
Can I use canned pumpkin pie filling instead of pumpkin puree?
No—pumpkin pie filling contains added sugar and spices, which can alter the flavor and consistency. Use 100% pumpkin puree.
Can this pie be made ahead of time?
Yes! Assemble the pie and refrigerate overnight. Chilling helps the pie set and enhances flavors.
Can I make a dairy-free version?
Yes—use coconut whipped cream and a dairy-free margarine-based crust for a complete dairy-free dessert.
How long should I let it chill?
At least 8 hours, preferably overnight, to allow the pie to firm up.
Can I add extra toppings?
Absolutely! Garnish with whipped cream, chocolate shavings, toasted nuts, or caramel drizzle for extra flair.
No Bake Marshmallow Pumpkin Pie
Ingredients
Equipment
Method
- In a saucepan over low heat, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir frequently for about 5–7 minutes, until melted and smooth.
- Transfer the melted mixture into a large mixing bowl and let it cool to room temperature for about 30 minutes.
- Once cooled, gently fold in the thawed Cool Whip using a rubber spatula until well blended and fluffy.
- Carefully pour the fluffy filling into the prepared graham cracker crust, spreading evenly.
- Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- Once chilled, slice and serve. Optionally top with extra whipped cream before serving.
