Why You’ll Love This Recipe

This dessert is the ultimate time-saver with its no-bake preparation. The marshmallows create a creamy, airy texture, and the combination of cinnamon, pumpkin spice, and pure pumpkin brings a comforting flavor. Plus, it’s made with a store-bought graham cracker crust, so it’s quick and easy to put together!

Ingredients

Large marshmallows
1 can pure pumpkin (make sure it’s 100% pure pumpkin, not pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 tub Cool Whip (or homemade whipped cream)
1 store-bought graham cracker crust (6 ounces)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a saucepan over low to medium-low heat, combine marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir frequently until the mixture is smooth and well-combined.
Transfer the mixture to a mixing bowl and allow it to cool to room temperature, about 30 minutes or longer.
Once cooled, fold in the thawed Cool Whip until fully combined and the mixture lightens in color.
Pour the mixture into the graham cracker crust, spreading it evenly.
Cover the pie and refrigerate for at least 8 hours, or overnight for best results.
Serve with whipped cream on top.

Servings and Timing

Servings: 8
Prep time: 20 minutes
Chill time: 8 hours (overnight preferred)
Total time: 8 hours 20 minutes

Variations

Homemade whipped cream: Use homemade whipped cream instead of Cool Whip for a fresher taste.
Add chocolate: For a chocolate twist, drizzle the pie with melted chocolate before serving.
Add nuts: Sprinkle crushed nuts like pecans or walnuts on top for some crunch.

Storage/Reheating

Storage: Keep the pie in the fridge, covered with the pie crust lid, for up to 3 days.
Reheating: This pie is best served cold and does not require reheating.

FAQs

1. Can I use pumpkin pie filling instead of pure pumpkin?

No, you should use pure pumpkin for the correct flavor and texture.

2. How do I make this dairy-free?

Use a dairy-free whipped topping and non-dairy marshmallows for a dairy-free version.

3. Can I make this pie ahead of time?

Yes, this pie can be made the day before and stored in the refrigerator overnight.

4. Can I add more spice?

Feel free to adjust the cinnamon and pumpkin pie spice to suit your taste.

5. Can I use a homemade graham cracker crust?

Yes, you can make your own graham cracker crust if you prefer, but the store-bought version is quicker and easier.

Conclusion

This No Bake Marshmallow Pumpkin Pie is the perfect dessert when you want something easy, delicious, and full of autumn flavors. With its creamy texture and sweet pumpkin spice, it’s a treat that everyone will love, and it’s a time-saving option for the holidays!

No Bake Marshmallow Pumpkin Pie

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Author: Chef Sara
Total Time: 8 hours 20 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This No Bake Marshmallow Pumpkin Pie is a light, creamy, and easy-to-make dessert perfect for Thanksgiving or any occasion. With a combination of marshmallows, Cool Whip, and pure pumpkin, this no-bake pie offers the perfect balance of fall flavors without the need for baking.

Ingredients

Large marshmallows
1 can pure pumpkin (100% pure pumpkin, not pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 tub Cool Whip (or homemade whipped cream)
1 store-bought graham cracker crust (6 ounces)

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Instructions

Prepare the Pumpkin Filling:
- In a saucepan over low to medium-low heat, combine marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir frequently until the mixture is smooth and well-combined.
Cool the Mixture:
- Transfer the mixture to a mixing bowl and allow it to cool to room temperature for about 30 minutes or longer.
Fold in Cool Whip:
- Once cooled, fold in the thawed Cool Whip until fully combined and the mixture lightens in color.
Assemble the Pie:
- Pour the pumpkin mixture into the graham cracker crust, spreading it evenly.
Chill the Pie:
- Cover the pie and refrigerate for at least 8 hours, or overnight for the best results.
Serve:
- Serve with whipped cream on top and enjoy!

Notes

Homemade Whipped Cream: Use homemade whipped cream instead of Cool Whip for a fresher taste.
Chocolate Twist: Drizzle melted chocolate over the pie for a delicious chocolate contrast.
Add Nuts: Sprinkle crushed pecans or walnuts on top for some added crunch.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American