No Bake Marshmallow Pumpkin Pie is a delicious dessert perfect for the holidays. It’s easy to whip up and sets in the refrigerator for perfect slices on Thanksgiving day. This is a dish your whole family will request every year.
No Bake Marshmallow Pumpkin Pie
This no bake marshmallow pumpkin pie recipe is made with only a handful of ingredients, such as marshmallows, canned pumpkin puree, pumpkin pie spice, and whipped topping. It’s all poured into a graham cracker crust and refrigerated until set. Top it with more whipped cream and sprinkle it with cinnamon for a gorgeous presentation.
No Bake Marshmallow Pumpkin Pie
In a large saucepan, combine marshmallows, pumpkin, pumpkin pie spice, and salt.
Stir to mix the ingredients together and cook over medium heat for 8-10 minutes or until marshmallows are melted.
When the marshmallows are fully melted, transfer the mixture to a bowl and allow it to cool to room temperature.
Fold in whipped topping.
Spoon the pumpkin filling into the pie crust.
Transfer to the refrigerator to chill for at least 3 hours or until set.
These tips and tricks will help you make the best marshmallow pie you’ve ever tasted.
- Don’t overcook the marshmallows and pumpkin mixture, or it will get stiff and become chewy.
- This recipe uses pure canned pumpkin.
- Use less pumpkin pie spice if you’d like it not as spiced.
This no-bake pumpkin pie recipe can be altered to fit your tastes and preferences. Here are some tips to get you started.
- Substitute canned pumpkin pie for the canned pumpkin.
- Swap out the graham cracker crust with a prepared pie crust.
- Make homemade whipped cream using heavy whipping cream, powdered sugar, and vanilla extract.
- Use a combination of cinnamon, allspice, nutmeg, and cloves in place of bottled pumpkin pie spice.
How to Serve
This pie is perfect for serving after Thanksgiving dinner. Serve it with other holiday desserts such as cheesecake pudding pie, carrot cake roll, cranberry cheesecake crescent rolls, or pumpkin spice mocha bombs.
How to Store
Refrigerate: Store leftover no-bake marshmallow pumpkin pie in an airtight container in the refrigerator for up to five days covered in plastic wrap.
Reheat: This pie is served cold, so there’s no need to reheat it later.
Freeze: This is a great pie to freeze for later. You can make it up to three months in advance and then allow it to thaw overnight in the fridge. Top it with whipped cream and a sprinkle of cinnamon, and serve it for the holidays.
Why is my marshmallow pumpkin pie too hard to eat?
This can happen if the marshmallows are cooked too long. You only need them to melt, not actually cook.
What kind of marshmallows should I use to make no-bake marshmallow pumpkin pie?
You can use big or small marshmallows for this recipe. You can even use chocolate-flavored marshmallows if you’d like!
How long do I need to let marshmallow pumpkin pie set after it’s made?
Cover the pie and put it in the refrigerator for at least three hours, preferably overnight.
- 1 10 ounce package large marshmallow
- 1 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 8-ounce container whipped topping, thawed
- 1 9-inch graham cracker crust
- Combine marshmallows, pumpkin, pumpkin pie spice, and salt in a large saucepan.
- Stir to mix the ingredients together and cook over medium heat for 8-10 minutes or until the marshmallows are melted.
- When the marshmallows are fully melted, transfer the mixture to a bowl and allow it to cool to room temperature.
- Fold in whipped topping.
- Spoon the pumpkin filling into the pie crust.
- Transfer to the refrigerator to chill for at least 3 hours or until set.
Amount Per Serving: Calories: 220Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 249mgCarbohydrates: 25gFiber: 1gSugar: 12gProtein: 2g