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No Bake Marshmallow Pumpkin Pie
Sarah namedy

No Bake Marshmallow Pumpkin Pie

This No Bake Marshmallow Pumpkin Pie is a light, fluffy, and creamy fall dessert that comes together without turning on the oven. Perfect for Thanksgiving or any autumn gathering!
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 8 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz large marshmallows (avoid marshmallow fluff)
  • 1 cup pure pumpkin (100%)
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 8 oz Cool Whip, thawed (or homemade whipped cream)
  • 1 crust graham cracker crust (store-bought or gluten-free)

Equipment

  • Saucepan
  • Rubber spatula
  • Mixing bowl
  • 9-inch pie pan
  • plastic wrap
  • refrigerator

Method
 

  1. 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.
  2. Transfer the melted mixture into a large mixing bowl and let it cool to room temperature for about 30 minutes.
  3. Once cooled, gently fold in the thawed Cool Whip using a rubber spatula until well blended and fluffy.
  4. Carefully pour the fluffy filling into the prepared graham cracker crust, spreading evenly.
  5. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
  6. Once chilled, slice and serve. Optionally top with extra whipped cream before serving.

Notes

Ensure the pumpkin mixture cools completely before folding in the Cool Whip to maintain the fluffy texture. For a richer flavor, use homemade whipped cream. Chill overnight for best results.