Here’s a Marshmallow Pumpkin Pie recipe—a delicious no-bake dessert that will impress your guests. It’s flawless and takes minimal effort. The creamy marshmallow elevates the pumpkin pie to a whole new level.
Get all the goodness without the hassle of baking a classic pumpkin pie. Make it today, and thank me later. If you want to think outside the box, this is a fantastic Thanksgiving dessert to try this year.
What Is A Marshmallow Pumpkin Pie
This pie is a light and fluffy no-bake dessert made with a graham cracker crust, mini marshmallows, pumpkin puree, and a few other ingredients.
It is a simple and quick pie that requires no baking. You get all your favorite pumpkin flavors without turning the oven on.
Reasons You Will Love This No-Bake Marshmallow Pumpkin Pie
- This is a no-bake dessert, so it’s crazy simple to prep. It’s also a fantastic dessert to make the day before you plan to serve it. That way, it can be set up fully in the fridge before you slice.
- Fluffy, light, and loaded with creaminess in each bite.
- There is no need for any fancy kitchen equipment. You can whip up this marshmallow pie with a whisk, hand, or stand mixer.
- Great for parties, events, or a mid-week dessert. Great for every occasion.
Ingredients Needed
Marshmallows – I used large marshmallows, but mini marshmallows will work as well.
Pumpkin—Pumpkin puree is the star of this pie recipe. You can make homemade pumpkin puree or use canned.
Pumpkin Pie Spice—This is in the spices, a blend of cinnamon, nutmeg, cloves, and other warm spices.
Cool Whip—The Cool Whip helps to give this cake that cloud-like texture, which is fluffy and light.
Graham Cracker Crust – Buttery, crunchy, and the perfect crust to compliment the pumpkin filling.
Variations And Substitutes
- Use a classic pie crust that you pre-bake instead of a graham cracker crust. Or opt for crushed gingersnap cookies and make a homemade pie crust to use.
- Drizzle with melted chocolate: white, milk, or dark would all be delicious.
- Top with some finely chopped pecans or walnuts for a crunch factor.
- Whip up a maple or cinnamon whipped cream to pipe on top for added flavor and decor.
- Add a tablespoon of bourbon to the pie filling to make a bourbon pumpkin pie.
- Add in 1-2 teaspoons of chia tea or espresso to add a coffee or tea infused flavor.
- You can add less or more pumpkin pie spice to adjust the amount of warm spices you get in the pie.
- Use dairy free ingredients to make a non-dairy pie.
Expert Tips
Reach for fresh marshmallows so they melt down easily and create a super fluffy and light texture for the pie filling.
Stir the marshmallow and pumpkin mixture constantly to prevent burning while cooking on the stovetop.
Allow the mixture to cool before you fold in the whipped cream or it will melted the whipped cream.
Fold the whipped cream into the pie mixture, to keep it light and fluffy.
Make sure to chill your pie to ensure it gets fully set up before you slice. That way it holds shape when you slice.
You can decorate the top of the pie, garnish with whipped cream, festive sprinkles, more pumpkin spice, mini marshmallows, etc. Get creative if you want.
Storing
You can store this pumpkin marshmallow pie in the fridge for 3-4 days. You will want to make sure it is covered or in an airtight container.
Due to the ingredients freezing is not recommended.
FAQs
Can I use mini marshmallows instead of large marshmallows?
Yes you are more than welcome to swap large to mini if you prefer. Just reach for the same size bag, so that it is the same equivalent. I used a 10-ounce bag.
Can I use homemade whipped cream instead of Cool Whip?
You are more than welcome to use homemade whipped cream instead of Cool Whip. Just know that homemade can deflate quicker a bit quicker. So just don’t make it too far in advance for the best quality.
Why is my pie not setting properly?
Make sure you allow 4-6 hours for the pie to set up. But also, it is important for you to not mix the whipped cream in while it is hot, or it will melt and cause the pie to not set up.
More Fall Desserts
Marshmallow Pumpkin Pie
Ingredients
- 1 10 oz bag large marshmallows
- 1 ½ cup pumpkin puree not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
- 1 8 ounce tub cool whip topping
- 1 premade 9 inch graham cracker crust
- Optional – whipped cream for garnish
Instructions
- Add the marshmallows, pumpkin puree and pumpkin pie spice to a large saucepan over medium heat. Stir constantly until the marshmallows melt and blend into the pumpkin puree. Remove from heat and allow to cool to room temperature.
- Fold the cool whip into the pumpkin mixture until incorporated.
- Transfer the filling into your prepared pie crust.
- Cover and refrigerate for 2-4 hours, or overnight before serving to firm up. Slice and serve with whipped cream, enjoy!
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!