Name: No Bake Marshmallow Pumpkin Pie: Your Easy Fall Favorite
Prep time: 30 min
Cook time: 10 min
Total time: 520 min
Ingredients: 10 oz Large Marshmallows (They sweeten and provide a fluffy texture.); 1 cup Pure Pumpkin (Use 100% pure pumpkin for authentic flavor.); 1 tsp Cinnamon (This warm spice adds a comforting essence.); 1 tsp Pumpkin Pie Spice (Enhances the seasonal flavor.); 1/4 tsp Salt (Balances sweetness and elevates overall flavor.); 8 oz Cool Whip (Adds creaminess; substitute with homemade whipped cream for richer taste.); 6 oz Graham Cracker Crust (Provides a crunchy base; opt for a gluten-free version if needed.)

As the cool autumn air invites us to gather around the table, I find myself craving comforting yet innovative flavors that capture the essence of the season. That’s when I whip up my No Bake Marshmallow Pumpkin Pie—an effortless dessert that combines the classic taste of pumpkin with a fluffy, marshmallow-infused filling. The beauty of this easy dessert lies in its simplicity; no baking is required, making it perfect for Thanksgiving or any festive occasion. Plus, it’s a delightful gluten-free option that even the pickiest of eaters will adore. As you dive into this light and creamy fall delight, you’ll wonder how something so simple can be a showstopper! Ready to learn how to create this enchanting treat that will leave everyone asking for seconds?

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Why is this pie a fall favorite?

Effortless Preparation: This No Bake Marshmallow Pumpkin Pie is a breeze to make, with no oven required, making it your go-to dessert for hectic holiday gatherings.

Whipped Delight: The combination of fluffy marshmallows and smooth Cool Whip creates a cloud-like texture that balances wonderfully with the rich pumpkin flavor.

Seasonal Aromas: Infused with warm spices like cinnamon and pumpkin pie spice, every bite is a warm hug of autumn.

Versatile and Fun: Whether you choose a classic graham cracker crust or a gluten-free option, this pie adapts to your needs and delights everyone at the table!

Make Ahead Wonder: Prepare it a day in advance for enhanced flavor—something that’s sure to impress when served alongside a slice of Key Lime Pie.

Crowd-Pleasing Treat: Both kids and adults will rave about this light yet flavorful dessert, perfect for celebrating the season with loved ones!

No Bake Marshmallow Pumpkin Pie Ingredients

For the Filling

Large Marshmallows – 10 oz bag used; they sweeten and provide a fluffy texture.
Pure Pumpkin – Make sure to use 100% pure pumpkin for authentic flavor and color.
Cinnamon – This warm spice adds a comforting essence to each bite.
Pumpkin Pie Spice – Enhances the seasonal flavor profile, making your pie feel like autumn.
Salt – A small amount balances out sweetness and elevates overall flavor.
Cool Whip – Adds creaminess and lightness; substitute with homemade whipped cream for a richer taste.

For the Crust

Graham Cracker Crust – A 6 oz store-bought crust provides a crunchy base; opt for a gluten-free version for sensitive guests.

This No Bake Marshmallow Pumpkin Pie is not just an easy dessert; it’s a delightful tribute to the flavors of fall—perfectly suited for any Thanksgiving table!

Step‑by‑Step Instructions for No Bake Marshmallow Pumpkin Pie

Step 1: Melt Filling
In a saucepan over low heat, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and a pinch of salt. Stir continuously for about 5–7 minutes, or until the marshmallows have completely melted and the mixture is smooth and creamy. Be careful not to let it boil; you want a soft, velvety filling for your No Bake Marshmallow Pumpkin Pie.

Step 2: Cool Mixture
Once your filling is smooth, transfer it to a mixing bowl and allow it to cool to room temperature, which should take about 30 minutes. Stir occasionally to help it cool evenly. This step is crucial because if the mixture is too hot, it will cause the Cool Whip to melt, compromising the fluffy texture of your pie.

Step 3: Combine with Cool Whip
After the mixture has cooled, gently fold in the thawed Cool Whip with a spatula until thoroughly combined. Use a gentle folding motion to preserve the light and airy texture of the whipped topping. The result should be a beautifully fluffy filling for your No Bake Marshmallow Pumpkin Pie that captures the spirit of fall.

Step 4: Fill Crust
Carefully pour the pumpkin and marshmallow mixture into the graham cracker crust. Use a spatula to spread the filling evenly across the crust, ensuring it reaches the edges. This will create a polished look and ensure every slice of your pie is just as delicious as the last.

Step 5: Chill
Cover the pie with a lid or plastic wrap and refrigerate it for at least 8 hours, though overnight is preferred. Chilling allows the filling to set properly, making it easier to slice and serve. When it’s ready, the filling should be firm yet creamy—perfect for your No Bake Marshmallow Pumpkin Pie.

Step 6: Serve
When you’re ready to serve, take the pie out of the refrigerator. Top with additional whipped cream if desired, and slice into wedges to serve. The crust should be crisp, while the filling is light and creamy, making each bite a delightful experience for your guests.

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No Bake Marshmallow Pumpkin Pie Variations

Feel free to customize your pie and add your own creative spin to this delectable treat!

Gluten-Free Crust: Swap the graham cracker crust for a gluten-free option to accommodate dietary needs without sacrificing taste.
Choco-Pumpkin Twist: Fold in chocolate chips into the filling for a rich chocolate-pumpkin flavor combination that kids and adults alike will rave about!
Spicy Ginger Snap Crust: Use a ginger snap crust instead of graham cracker for a spicier profile that complements the pumpkin beautifully.
Maple Sweetness: Replace some of the sugar with pure maple syrup for a subtly sweet, fall-inspired flavor that will add a delightful twist.
Nutty Flavor: Chop and fold in crushed pecans or walnuts for added crunch and a nutty essence—the perfect textural element against the creamy filling.
Layered Dessert: Consider making individual servings in cups by layering the pumpkin filling with crushed graham crackers for an eye-catching treat that’s easy to serve.
Extra Creamy: Instead of Cool Whip, try using full-fat cream cheese blended with heavy cream for a richer, creamier texture that takes this pie to the next level.
Savory Touch: For an adventurous twist, add a pinch of cayenne pepper to the filling. It adds intrigue and warmth that enhances the pumpkin flavor beautifully.

Exploring these variations makes it solely yours and brings exciting new flavors to your dining table! Why not serve your delightful creation alongside a slice of Baked Garlic Parmesan Potato Wedges or a nice scoop of Key Lime Pie for a fun dessert spread that ties together the seasonal vibes?

Make Ahead Options

These No Bake Marshmallow Pumpkin Pies are perfect for busy home cooks looking to save time during the holiday rush! You can prepare the filling up to 24 hours in advance by melting the marshmallows and mixing them with pumpkin and spices, then refrigerating the mixture in an airtight container. Just remember to let it cool completely before folding in the Cool Whip to maintain that fluffy texture. Once you’re ready to finish, pour the filling into the graham cracker crust, cover, and refrigerate for at least 8 hours, preferably overnight. This way, it will be just as delicious, with enhanced flavors ready for your Thanksgiving feast!

Expert Tips for No Bake Marshmallow Pumpkin Pie

Cooling Time Matters: Allow the marshmallow mixture to cool fully before folding in the Cool Whip; this preserves the pie’s fluffy texture.
Optimal Chilling: For the best flavor and texture, let your pie chill overnight. The flavors develop beautifully and make the pie even more delightful.
Soggy Crust Avoidance: Avoid adding whipped cream topping until just before serving. This keeps the crust from getting soggy, ensuring a perfect slice every time.
Measuring Ingredients: Use precise measurements for marshmallows and pumpkin to guarantee a consistent and balanced flavor in your No Bake Marshmallow Pumpkin Pie.
Time-Saving Tip: Prepare your pie early in the day or the night before. This frees up your schedule for other Thanksgiving preparations and allows the pie to set perfectly!

How to Store and Freeze No Bake Marshmallow Pumpkin Pie

Fridge: Store leftover pie covered in the refrigerator for up to 4-5 days to maintain its creamy texture and flavor.

Freezer: For longer storage, freeze slices wrapped tightly in plastic wrap or aluminum foil for up to 2 months. Thaw in the fridge before serving.

Reheating: Since this is a no-bake pie, there’s no need for reheating; just serve it chilled for the best taste and texture.

Serving Tip: When ready to serve, top individual slices with fresh whipped cream to keep the crust crunchy and the filling delightful!

What to Serve with No Bake Marshmallow Pumpkin Pie

As you celebrate the season with this luscious dessert, consider pairing it with delightful sides that elevate your festive feast.

Spiced Apple Cider: The warm, aromatic flavors of spiced apple cider complement the pumpkin’s sweetness, creating a cozy drink pairing. Serve it hot for that autumn charm!
Ginger Snap Cookies: These crisp cookies provide a spicy crunch, enhancing the flavors of the pie while adding a fun textural contrast. They’re perfect for dipping on the side, too!
Classic Vanilla Ice Cream: A scoop of creamy vanilla ice cream rounds out the dessert beautifully, providing an indulgent creaminess that melds perfectly with the pie’s fluffy filling.
Caramel Sauce Drizzle: A light drizzle of caramel sauce over each slice adds a decadent touch, enriching the overall flavor experience with a sweet, gooey contrast.
Roasted Pecans: These crunchy nuts offer a hearty texture and nutty flavor, making them a delightful garnish or snack alongside the pie. Try sprinkling them atop the whipped cream!
Fruit Salad: A refreshing fruit salad made with seasonal fruits like pears and cranberries brightens the palate between bites of the rich dessert, refreshing your taste buds.
Hot Chocolate: For those chilly evenings, a warm mug of hot chocolate creates a nostalgic pairing with the pumpkin pie. It’s a sweet touch that everyone will love!
Pumpkin Spice Latte: Embrace everything pumpkin with a seasonal latte! The flavors effortlessly tie into the dessert theme, making it a perfect beverage choice.
Chocolate Chip Cookies: These classic treats create a fun, interactive dessert experience, and the chocolate complements the pumpkin’s sweetness beautifully. Plus, who can resist a cookie?
Sweet Potato Casserole: If you’re looking for something savory, this dish’s sweet flavors and creamy texture can beautifully balance the pie’s lightness, making for a wonderful Thanksgiving spread.

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No Bake Marshmallow Pumpkin Pie Recipe FAQs

How do I select the best pumpkin for this pie?
Absolutely! For the best flavor in your No Bake Marshmallow Pumpkin Pie, make sure to use 100% pure pumpkin puree, not canned pumpkin pie filling. Look for a can labeled “100% pumpkin” to ensure you’re getting the real deal. It should have a deep, vibrant hue, indicating ripeness and flavor maturity—like a beautiful, rich orange.

How should I store leftovers?
For optimal freshness, store any leftover pie in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will maintain its best texture and flavor for up to 4-5 days. If you leave it uncovered, the filling may dry out and the crust could become soggy. Simply serve it chilled when you’re ready to enjoy another slice!

Can I freeze No Bake Marshmallow Pumpkin Pie?
Yes! For longer storage, you can freeze slices of your pie. Wrap each slice tightly with plastic wrap or aluminum foil, then store in a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw the slices in the refrigerator overnight. This gentle thawing method keeps the texture of your pie intact—just like freshly made!

What if the filling doesn’t set properly?
If you find your filling isn’t setting, it may be due to the marshmallow mixture being too hot when you added the Cool Whip. Make sure to cool the marshmallow mix completely to room temperature for about 30 minutes before incorporating the whipped topping. If the pie still seems too soft after chilling overnight, try adding a bit of powdered sugar to the filling to help thicken it.

Are there any dietary considerations I should keep in mind?
Very! This No Bake Marshmallow Pumpkin Pie can easily be made gluten-free by using a gluten-free graham cracker crust. Also, keep in mind that while marshmallows can be a beloved treat, they contain gelatin, which is derived from animals. If you’re accommodating vegan diets, look for gelatin-free marshmallows or consider using a different filling altogether, like a vegan cream cheese mixed with pumpkin puree and spices.