This No Bake Marshmallow Pumpkin Pie combines the cozy flavors of fall with the convenience of a no-bake dessert. With its silky-smooth texture and perfect blend of pumpkin and warming spices, this pie offers a delightful twist on the traditional pumpkin pie without any oven time. It’s the perfect dessert for busy holiday gatherings or anytime you crave those comforting autumn flavors.

Why You’ll Love This Recipe

• No oven required – perfect for hot days or when your oven is occupied with other holiday dishes
• Make-ahead friendly – prepare it the day before and let it set overnight for the perfect texture
• Simple ingredients – uses easy-to-find items like marshmallows, pumpkin, and pre-made crust
• Lighter texture – the addition of marshmallows and Cool Whip creates a fluffier alternative to dense traditional pumpkin pie
• Kid-friendly – the marshmallow sweetness makes this pie appealing to those who might not love traditional pumpkin desserts

Ingredients

• Marshmallows: Large marshmallows work best for melting. They create the perfect fluffy texture and add natural sweetness to the pie.
• Pumpkin: Use pure pumpkin (not pumpkin pie filling) for the best flavor. Make sure it’s well-drained to prevent a watery filling.
• Cinnamon: Adds that classic warm flavor that pairs perfectly with pumpkin. You can adjust the amount based on your preference.
• Pumpkin Pie Spice: This spice blend provides depth of flavor with nutmeg, ginger, and cloves. You can make your own blend if you prefer.
• Salt: A crucial ingredient that enhances all the flavors. Don’t skip this – it balances the sweetness perfectly.
• Cool Whip: Provides the airy, mousse-like texture. Make sure it’s completely thawed before incorporating.
• Graham Cracker Crust: A store-bought crust saves time, but you can certainly make your own if preferred.

Variations

Chocolate Bottom Layer

Add a layer of chocolate ganache or melted chocolate chips to the bottom of the graham cracker crust before adding the pumpkin filling. The chocolate adds an indulgent layer that contrasts beautifully with the pumpkin.

Gingerbread Crust

Substitute a gingerbread cookie crust for the graham cracker crust. Simply crush gingerbread cookies, mix with melted butter, and press into the pie pan for an extra spicy kick that complements the pumpkin beautifully.

Boozy Pumpkin Pie

Add 2 tablespoons of bourbon, rum, or amaretto to the pumpkin mixture before incorporating the Cool Whip. The alcohol will enhance the warming flavors while adding subtle complexity to the dessert.

How to Make the Recipe

Step 1: Melt the Marshmallow Mixture

In a saucepan over low to medium-low heat, combine the marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir frequently to prevent burning, allowing the marshmallows to melt completely and incorporate with the pumpkin. The mixture should be smooth and well combined with no marshmallow lumps remaining.

Step 2: Cool the Mixture

Transfer the hot pumpkin-marshmallow mixture to a mixing bowl and allow it to cool completely to room temperature, which takes about 30 minutes or longer. This cooling step is crucial – adding Cool Whip to a warm mixture will cause it to deflate and lose its fluffiness.

Step 3: Fold in Cool Whip

Once the pumpkin mixture is completely cooled, gently fold in the thawed Cool Whip until fully incorporated. The filling should become noticeably lighter in color and fluffier in texture. Take care not to overmix, which can deflate the air incorporated in the whipped topping.

Step 4: Fill and Chill

Pour the finished filling into the graham cracker crust, spreading it evenly to create a smooth top. Cover with the plastic lid that comes with the pre-made crust, or use plastic wrap if making your own crust. Refrigerate for at least 8 hours, but preferably overnight, to allow the pie to set completely.

Tips for Making the Recipe

• Watch your heat – keep the temperature low when melting marshmallows to prevent scorching
• Cool completely – ensure the pumpkin mixture is fully cooled before adding Cool Whip to maintain the light, fluffy texture
• Make it ahead – this pie actually tastes better after sitting overnight, making it perfect for holiday planning
• Fold gently – use a folding motion rather than vigorous stirring when incorporating the Cool Whip to maintain airiness
• Use room temperature Cool Whip – for best incorporation, ensure your Cool Whip is fully thawed in the refrigerator
• Clean slices – dip your knife in hot water between cuts for the cleanest, prettiest slices

How to Serve

This No Bake Marshmallow Pumpkin Pie is best served chilled, straight from the refrigerator. Top the whole pie or individual slices with a dollop of freshly whipped cream or additional Cool Whip just before serving. For an extra special presentation, add a light dusting of cinnamon, a drizzle of caramel sauce, or a sprinkle of crushed graham crackers on top. The pie pairs wonderfully with a hot cup of coffee, spiced chai tea, or a small glass of dessert wine.

Make Ahead

This pie is perfect for making ahead! You can prepare the entire pie up to 2 days in advance and keep it refrigerated until serving time. The flavor actually improves as it sits, making this an ideal dessert for holiday planning. If you want to prep components even further in advance, you can make the pumpkin-marshmallow mixture and keep it refrigerated for up to 3 days before folding in the Cool Whip and assembling the pie. The finished pie can also be frozen for up to 1 month – simply thaw overnight in the refrigerator before serving.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, you can substitute homemade whipped cream for Cool Whip, but the pie may not set as firmly. If using homemade whipped cream, whip 2 cups of heavy cream with 1/4 cup powdered sugar until stiff peaks form, then fold into the cooled pumpkin mixture. The texture will be slightly different but still delicious.

Why didn’t my pie set properly?

The most common reason for a pie that doesn’t set is not allowing enough chill time. This pie needs at least 8 hours, preferably overnight, to set completely. Another possible cause is adding the Cool Whip while the pumpkin mixture is still warm, which can prevent proper setting.

Can I make this pie without marshmallows?

The marshmallows are essential to the structure and texture of this pie. Without them, you would need to significantly modify the recipe. Consider looking for a traditional no-bake pumpkin pie recipe instead if you need to avoid marshmallows.

How long will this pie keep in the refrigerator?

This pie will keep well in the refrigerator for up to 4-5 days. Make sure it’s tightly covered to prevent it from absorbing other flavors from the refrigerator or developing a film on top.

Conclusion

This No Bake Marshmallow Pumpkin Pie offers all the comforting flavors of fall in a delightfully fluffy, easy-to-make package. Perfect for holidays when oven space is at a premium or for those warm autumn days when you don’t want to heat up the kitchen, this pie is sure to become a family favorite. The unique combination of marshmallows and pumpkin creates a texture that’s lighter than traditional pumpkin pie while still delivering that satisfying seasonal flavor. With minimal hands-on time and make-ahead convenience, you’ll want to keep this recipe handy all season long!

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