Name: No Bake Marshmallow Pumpkin Pie: Effortless Holiday Delight
Prep time: 30 min
Cook time: 10 min
Total time: 520 min
Ingredients: 10 oz Large Marshmallows (Use for an airy, fluffy filling); 1 cup Pure Pumpkin (Ensure it's 100% pure pumpkin); 1 teaspoon Cinnamon (Adds warmth and depth); 1 teaspoon Pumpkin Pie Spice (Enhances the autumn flavor); 1 pinch Salt (Balances sweetness); 8 oz Cool Whip (Thawed for a light texture); 6 oz Graham Cracker Crust (Store-bought; opt for gluten-free if needed)

As the crisp autumn air sweeps in, I find myself craving those cozy, comforting flavors that this season brings. Enter the No Bake Marshmallow Pumpkin Pie—a delightful twist on the classic pumpkin dessert that’s not only quick to whip up but also a crowd-pleaser at any gathering. This fluffy creation combines the creamy goodness of pure pumpkin and the light texture of marshmallows, nestled perfectly in a sweet graham cracker crust. It’s the perfect shortcut for those busy holiday times when you want something special without the hassle of baking. Plus, with gluten-free options available, everyone can enjoy a slice of this airy, pumpkin mousse-inspired delight. Are you ready to impress your family and friends with an unforgettable dessert? Let’s dive into the recipe!

Why Is This Pumpkin Pie So Special?

Unforgettable texture: The fluffy marshmallow filling gives this pie a lightness that contrasts beautifully with the crunchy graham cracker crust, making each bite a delightful experience.

Quick and easy: This no-bake recipe means you can create a stunning dessert in no time, leaving you more moments to cherish with your loved ones.

Versatile base: Feel free to experiment! Add in some chocolate chips or a ginger snap crust for a unique twist that will impress your guests.

Crowd-pleaser: This pie is not just a treat; it serves as a conversation starter, showcasing your culinary creativity at any gathering. Want another easy dessert? Check out this Biscoff Cheesecake Bake that’s sure to please!

No Bake Marshmallow Pumpkin Pie Ingredients

• Here’s everything you need to create this delightful dessert!

For the Filling

Large Marshmallows – Use 10 oz for an airy, fluffy filling that adds sweetness.
Pure Pumpkin – Ensure it’s 100% pure pumpkin to achieve that classic pumpkin flavor.
Cinnamon – Adds warmth and depth, enhancing the overall pumpkin taste.
Pumpkin Pie Spice – This blend of spices brings a familiar autumn flavor profile to the pie.
Salt – A touch of salt balances the sweetness and elevates the flavors.
Cool Whip (8 oz) – Creates that light texture; feel free to substitute with homemade whipped cream for a fresh twist.

For the Crust

Graham Cracker Crust (6 oz, store-bought) – Provides a sweet and crunchy base; opt for gluten-free if needed for dietary preferences.

This No Bake Marshmallow Pumpkin Pie is as effortless as it is delicious—perfect for those busy holiday gatherings!

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

Step 1: Melt the Filling
In a medium saucepan, over low heat, combine 10 oz of large marshmallows, 1 cup of pure pumpkin, 1 teaspoon of cinnamon, 1 teaspoon of pumpkin pie spice, and a pinch of salt. Stir frequently for about 5-7 minutes, until the marshmallows completely melt and the mixture becomes smooth and creamy. This will be the luscious filling for your No Bake Marshmallow Pumpkin Pie.

Step 2: Cool the Mixture
Once the filling is melted and smooth, transfer it to a mixing bowl and let it cool to room temperature. This should take about 30 minutes. Stir occasionally to prevent a skin from forming and watch as the mixture thickens slightly while cooling, making it easier to fold in the Cool Whip later.

Step 3: Fold in Cool Whip
After the mixture reaches room temperature, gently fold in 8 oz of thawed Cool Whip until fully combined. Use a spatula and make smooth, lifting motions to incorporate air, which will lighten the filling. The color should turn slightly lighter as you mix, signaling that your No Bake Marshmallow Pumpkin Pie filling is ready.

Step 4: Fill the Crust
Take your prepared graham cracker crust (6 oz) and pour the fluffy pumpkin filling into it. Use a spatula to spread the filling evenly, smoothing the top for a polished finish. The contrast of the creamy filling against the crunchy crust will make this pie a real showstopper.

Step 5: Chill Until Set
Cover the pie with its lid or plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This allows the filling to fully set and develop its flavors. You’ll know it’s ready when it holds its shape when sliced, making it easy to serve at your next gathering.

Step 6: Serve and Enjoy
When ready to serve your No Bake Marshmallow Pumpkin Pie, slice it into wedges and optionally garnish with a dollop of additional Cool Whip or a sprinkle of cinnamon. This pie is perfect for sharing, so enjoy the smiles and satisfaction of your friends and family with each delightful bite!

No Bake Marshmallow Pumpkin Pie Variations

Feel free to make this recipe your own with these fun twists that will elevate your No Bake Marshmallow Pumpkin Pie experience!

Mini Marshmallows: Substitute large marshmallows with mini ones for a playful texture. They’ll melt just the same, creating a delightful airy filling.
Ginger Snap Crust: For a zesty twist, try using a ginger snap crust instead of graham crackers. This pairing will add a spicy kick that beautifully complements the pumpkin flavor.
Chocolate Chips: Stir in some chocolate or butterscotch chips into the filling to create a decadent surprise. It adds a rich flavor that contrasts perfectly with the pumpkin.
Maple Syrup: Drizzle in some maple syrup for a subtle sweetness that enhances the pumpkin flavor. It’s a simple swap that adds depth to this already tasty dessert.
Nutty Crunch: Add chopped pecans or walnuts to the crust for added texture. This will introduce a delightful crunch that beautifully contrasts the creamy filling.
Coconut Cream: Use coconut whipped cream instead of Cool Whip for a tropical flair. This swap will infuse the pie with a new layer of flavor while keeping it light and fluffy.
Spicy Kick: For a bit of heat, add a pinch of cayenne pepper to the filling. The warmth will give a surprising depth to the traditional pumpkin pie flavor.

Want another easy no-bake dessert to complement your pumpkin pie? Check out this delicious No Bake Oreo Cheesecake for a sweet treat everyone will love!

Expert Tips for No Bake Marshmallow Pumpkin Pie

• Marshmallow Melting: Ensure you melt the marshmallows slowly over low heat to prevent burning; a smooth filling is key for your No Bake Marshmallow Pumpkin Pie.

• Cool Completely: Allow the filling to cool to room temperature before folding in the Cool Whip to maintain the light and airy texture.

• Substitution Options: If you don’t have Cool Whip, use homemade whipped cream but make sure it’s well whipped for proper volume and fluffiness.

• Chill Time: Be patient! Refrigerate the pie overnight for the best flavor and consistency; this allows the filling to set perfectly.

• Presentation Tip: For a polished look, smooth the top of the filling before chilling and garnish with extra Cool Whip or a sprinkle of cinnamon once served.

Make Ahead Options

These No Bake Marshmallow Pumpkin Pies are perfect for busy home cooks who love to plan ahead! You can prepare the filling by melting the marshmallows and pumpkin up to 24 hours in advance; simply refrigerate it until ready to fold in the Cool Whip before assembly. For the best flavor, make the entire pie the day before serving and refrigerate it overnight. This will allow the filling to set beautifully and the flavors to meld. Just remember to cover the pie tightly to maintain its freshness. When you’re ready to serve, slice it up and add a dollop of Cool Whip or a sprinkle of cinnamon for that final touch. Enjoy the effortless delight of your No Bake Marshmallow Pumpkin Pie, ready to impress!

What to Serve with No Bake Marshmallow Pumpkin Pie

As you prepare to indulge in this light and fluffy dessert, consider pairing it with complementary dishes that enhance your meal experience.

Creamy Mashed Potatoes: The silky texture of mashed potatoes provides a hearty contrast to the airy pie, adding comfort to your dining table.
Roasted Brussels Sprouts: Their crispy edges and earthy flavor balance the sweetness of the pie, bringing a delightful crunch to your plate.
Fall Salad: A mix of greens, nuts, and cranberries adds freshness and a touch of tartness, perfectly cutting through the richness of the dessert.
Warm Apple Cider: Serve this comforting drink alongside dessert for a cozy finish, echoing the autumn flavors of your pie.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts belovedly over each slice, creating a heavenly combination of flavors that elevates your dessert experience.
Chocolate Ganache Topping: Drizzle some rich ganache over each slice for an unexpected twist, adding depth and a luscious finish to the pumpkin pie.
Ginger Cookies: Set these spiced cookies on the side for a fun textural contrast, complementing the pie’s sweetness with a hint of spice.
Pecan Pie Bars: A small bite of these chewy bars alongside ensures a variety of flavors, providing guests with an indulgent treat plate they won’t forget.

How to Store and Freeze No Bake Marshmallow Pumpkin Pie

Fridge: Keep leftovers covered in the pie tin or with plastic wrap for up to 4-5 days to maintain freshness and prevent drying out.

Freezer: Avoid freezing this No Bake Marshmallow Pumpkin Pie, as the texture can change, causing the filling to become watery upon thawing.

Make Ahead: This pie can be made 1-2 days in advance; in fact, it tastes even better after a day in the fridge as the flavors meld beautifully.

Serving Tip: Do not add whipped cream until just before serving; this helps keep the topping fresh and voluminous for that perfect finish.

No Bake Marshmallow Pumpkin Pie Recipe FAQs

What kind of pumpkin should I use?
Absolutely! Use 100% pure pumpkin puree for the best flavor and texture. Avoid using pumpkin pie filling, as it contains added sugars and spices that can alter the taste of your No Bake Marshmallow Pumpkin Pie.

How long can I store leftovers?
You can keep leftovers covered in the pie tin for up to 4-5 days in the refrigerator. Be sure to keep it sealed well to maintain its delicious fluffy texture and flavors.

Can I freeze No Bake Marshmallow Pumpkin Pie?
Very! However, I recommend avoiding the freezer. Freezing can impact the pie’s texture, making it less fluffy when thawed. If you absolutely need to freeze it, wrap it securely and consume within 1-2 months, then allow it to thaw overnight in the fridge.

What should I do if the filling is too runny?
If your filling seems too runny, it might not have cooled completely before folding in the Cool Whip. To fix this, pop the filling back in the fridge for about 30 minutes and let it firm up before gently folding in the Cool Whip again, making sure to maintain the airy texture.

Is this pie suitable for people with gluten allergies?
Yes! To make your No Bake Marshmallow Pumpkin Pie gluten-free, simply choose a gluten-free graham cracker crust. Many brands now offer gluten-free options that are just as delicious, ensuring everyone can enjoy a slice!