As the leaves begin to change and the scent of cinnamon fills the air, I can’t help but feel a little rush of excitement for Thanksgiving. When it comes to dessert, let’s face it: no one has the time for a lengthy baking session after all the holiday hustle! That’s where my No Bake Marshmallow Pumpkin Pie comes to the rescue—this quick and easy pumpkin dessert comes together in just ten minutes, no oven required. Imagine a creamy, fluffy filling that captures the very essence of autumn, thanks to a delightful blend of marshmallows and pure pumpkin. It’s not only family-friendly but also a perfect way to impress guests without breaking a sweat. Are you ready to make a festive treat that everyone will love?
Why Choose No Bake Pumpkin Pie?
Quick & Easy: This No Bake Marshmallow Pumpkin Pie comes together in just ten minutes, freeing up your time for holiday festivities.
Light & Fluffy: Its airy filling, made with marshmallows and pumpkin, provides a delightful texture that melts in your mouth—a real crowd-pleaser!
Autumnal Flavors: Warm spices like cinnamon and pumpkin pie spice create a comforting flavor profile, perfect for the fall season and holiday gatherings.
Versatile Options: You can easily switch up the crust or add toppings, such as chocolate chips or homemade whipped cream, to personalize this dessert.
Make-Ahead Friendly: Prepare it a day ahead of time, freeing you to enjoy more moments with family and friends. For more delicious pumpkin-inspired ideas, check out my Pumpkin Cream Cheese or Toasted Pumpkin Pie recipes!
No Bake Marshmallow Pumpkin Pie Ingredients
For the Filling
- Large Marshmallows – Use a full 10 oz bag for the ideal sweetness and creaminess.
- Pure Pumpkin – Ensure it’s 100% pure to craft a rich pumpkin flavor in your No Bake Marshmallow Pumpkin Pie.
- Cinnamon – This warm spice enhances the tasty autumn flavors.
- Pumpkin Pie Spice – A perfect complement to cinnamon, enriching that beloved pumpkin taste.
- Salt – Just a pinch balances the sweetness and elevates the overall flavor.
- Cool Whip – Adds an airy fluffiness; swap it for homemade whipped cream if you prefer!
For the Crust
- Graham Cracker Crust – Use a 6 oz store-bought crust for convenience, setting the foundation for your pie.
Step‑by‑Step Instructions for No Bake Marshmallow Pumpkin Pie
Step 1: Melt the Mixture
In a medium saucepan, combine a full 10 oz bag of large marshmallows, 100% pure pumpkin, cinnamon, pumpkin pie spice, and a pinch of salt over low to medium-low heat. Stir frequently for about 5-7 minutes until the marshmallows melt completely and the mixture is smooth and creamy. You’ll know it’s ready when it has a luscious, glossy appearance.
Step 2: Cool the Mixture
Once the mixture is fully melted, remove it from the heat and let it cool to room temperature—approximately 30 minutes. This is an important step for ensuring the filling maintains its airy texture. As it cools, give the mixture an occasional gentle stir to help it cool evenly.
Step 3: Fold in Cool Whip
After the filling has cooled, gently fold in a container of thawed Cool Whip until it’s fully integrated. This process should take about 2-3 minutes and will lighten the filling, giving it a delightful fluffiness. The final mixture should appear lighter in color and have a smooth, airy consistency, ready to be poured into the crust.
Step 4: Fill the Crust
Carefully pour the creamy filling into a prepared 6 oz graham cracker crust, spreading it evenly with a spatula. Ensure that the filling reaches the edges without spilling over. The vibrant hues of pumpkin and fluffy white filling should create an inviting presentation in your crust.
Step 5: Chill to Set
Cover the pie with its lid or wrap it tightly in plastic wrap, then refrigerate for at least 8 hours or, for best results, overnight. This chilling time allows the filling to set and develop a firmer texture. You’ll know it’s ready when it’s firm to the touch but still holds a dreamy softness.
Step 6: Serve and Enjoy
Once chilled, your No Bake Marshmallow Pumpkin Pie is ready to be served! Slice it into wedges and optionally top each serving with additional whipped cream and a sprinkle of cinnamon or nutmeg. Enjoy the delightful flavors of this fluffy pumpkin dessert as it melts in your mouth.
What to Serve with No Bake Marshmallow Pumpkin Pie
Indulge in a complete autumn feast by pairing this delightful dessert with flavors that echo the warmth of the season.
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Cinnamon Sugar Donuts: Soft and warm, these donuts add a comforting touch, with their sweet cinnamon coating complementing the pie’s spices beautifully.
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Roasted Brussels Sprouts: Crispy and slightly bitter, they create a lovely contrast to the sweet, fluffy filling of the pie, enhancing the overall meal experience.
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Spiced Apple Cider: This warm, aromatic drink evokes memories of autumn and serves as a refreshing counterpoint to the creamy texture of the pie.
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Sweet Potato Casserole: The natural sweetness and rich texture of this dish harmonize perfectly with the dessert, making your meal feel extra special and wholesome.
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Caramel Pecan Topping: Drizzle this delightful mix on top of the pie for added crunch and flavor, balancing well with the fluffy pumpkin filling.
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Pecan Pie Bark: Combining elements of two beloved desserts, this crunchy treat gives a satisfying bite while echoing the autumn theme in delightful ways.
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Gingerbread Cookies: These spicy, chewy cookies will resonate with the warmth of the pie, making for a delightful holiday duo that enhances any gathering.
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Chocolate Whipped Cream: Add a dollop of this indulgent topping to the pie for a rich, chocolatey twist—the perfect finishing touch for chocolate lovers!
No Bake Marshmallow Pumpkin Pie Variations
Feel free to customize this delightful dessert to suit your taste and dietary preferences!
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Gluten-Free Crust: Use a gluten-free graham cracker crust to ensure everyone can enjoy this pie, just as delicious as the traditional version.
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Chocolate Lovers: Add ½ cup of chocolate chips to the filling for a rich, delicious twist that perfectly complements the pumpkin flavor.
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Butterscotch Delight: Stir in ½ cup of butterscotch chips before chilling for an irresistible caramel-like richness in every bite.
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Spiced Pumpkin Twist: Enhance the flavor by adding a dash of nutmeg or allspice for a more complex aromatic profile that will elevate the dish.
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Nutty Crunch: Top the pie with crushed pecans or walnuts for a delightful crunch that contrasts beautifully with the creamy filling.
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Fresh Fruit Topping: Serve with fresh sliced strawberries or whipped coconut cream for a refreshing contrast, adding both color and flavor.
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Dairy-Free Option: Replace Cool Whip with coconut whipped cream for a vegan-friendly version that retains the delightful fluffiness you love.
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Mini Pies: For an individual treat, use phyllo dough cups or mini graham cracker cups to create bite-sized No Bake Marshmallow Pumpkin Pies, perfect for parties!
Don’t forget to explore other cozy autumn desserts like my Pumpkin Cream Cheese or give a twist to your breakfast with Toasted Pumpkin Pie. Have fun enjoying these variations!
Expert Tips for No Bake Marshmallow Pumpkin Pie
Cooling Matters: Allow the pumpkin mixture to cool completely before mixing in the Cool Whip. This ensures your No Bake Marshmallow Pumpkin Pie maintains its fluffy texture.
Homemade Whipped Cream: For a fresher taste, whip together 1.5 cups heavy whipping cream with 1/3 cup powdered sugar until stiff peaks form. It’s a delicious substitute!
Chill Time: Preparing this pie a day ahead allows the flavors to deepen, making it an ideal make-ahead dish for busy holiday schedules.
Storage Savvy: Keep your pie covered in the fridge for 4-5 days, but avoid adding whipped cream until just before serving to prevent sogginess.
Avoid Overheating: When melting the marshmallows, use low to medium-low heat to prevent burning. Gentle stirring is key to achieving a smooth filling.
Storage Tips for No Bake Marshmallow Pumpkin Pie
- Fridge: Store any leftovers covered in the fridge for up to 4-5 days. This will maintain the creamy texture of your No Bake Marshmallow Pumpkin Pie while keeping it fresh.
- Freezer: If you need to freeze it, wrap the pie tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months, although the texture may slightly change upon thawing.
- Reheating: There’s no need to reheat this pie; it’s best enjoyed chilled. If you freeze it, let it thaw in the refrigerator for a few hours before serving.
- Topping: Avoid adding whipped cream until just before serving to prevent it from becoming soggy. Keep any extra whipped cream stored separately in the fridge.
Make Ahead Options
This No Bake Marshmallow Pumpkin Pie is perfect for meal prep, allowing you to enjoy your holiday gatherings without the last-minute rush! You can prepare the entire pie up to 24 hours in advance; simply chill it in the refrigerator overnight to set. For best results, follow the steps to melt and cool the filling, then fold in the Cool Whip before pouring it into the graham cracker crust. Make sure to cover the pie tightly to maintain its fluffy texture and prevent any odors from the fridge. When you’re ready to serve, simply garnish with whipped cream and a sprinkle of cinnamon, and you’ll be all set for a delightful dessert that tastes just as delicious the next day!
No Bake Marshmallow Pumpkin Pie Recipe FAQs
How do I choose the right pumpkin for this recipe?
Absolutely! When selecting your pumpkin, make sure to go for 100% pure pumpkin puree. Look for cans labeled “pure pumpkin” and avoid those that state “pumpkin pie filling,” as they contain added sugars and spices that could alter the flavor of your No Bake Marshmallow Pumpkin Pie.
What is the best way to store leftovers?
Very simple! Store any leftover pie covered in the refrigerator for up to 4-5 days. This helps maintain its creamy texture and keeps it fresh. Just remember to avoid adding any whipped cream until you’re ready to serve to prevent it from becoming soggy.
Can I freeze No Bake Marshmallow Pumpkin Pie, and if so, how?
Of course! To freeze your pie, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. When you’re ready to enjoy it again, let it thaw in the refrigerator for a few hours. The texture might slightly change, but it will still be delicious!
What should I do if my filling isn’t as fluffy as I expected?
No worries if it doesn’t turn out perfectly fluffy! If your filling isn’t as airy as anticipated, it might be because the cooling step was rushed—ensure the pumpkin mixture is completely cooled before folding in the Cool Whip. Also, make sure you’re gently folding the Cool Whip in, as this helps retain the airiness of the mixture.
Can I make this recipe gluten-free?
Absolutely! To create a gluten-free version, simply use a gluten-free graham cracker crust, which is readily available at many grocery stores. Alternatively, you could make a crust from crushed gluten-free cookies, like almond or gluten-free chocolate cookies, for a delightful twist.
Is it safe for pets, especially for dogs?
It’s best to keep this No Bake Marshmallow Pumpkin Pie away from pets, particularly dogs. While pumpkin itself is safe in moderation, marshmallows are high in sugar and may not sit well in their digestive systems. Always prioritize your furry friend’s health!
No Bake Marshmallow Pumpkin Pie: Quick & Irresistibly Light
Ingredients
Equipment
Method
- In a medium saucepan, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt over low to medium-low heat. Stir frequently for about 5-7 minutes until melted and smooth.
- Remove from heat and let cool to room temperature for about 30 minutes, stirring gently occasionally.
- Gently fold in Cool Whip until fully integrated, about 2-3 minutes, until light and fluffy.
- Pour the creamy filling into the prepared graham cracker crust and spread evenly with a spatula.
- Cover and refrigerate for at least 8 hours, or overnight for the best results.
- Once chilled, slice and serve, optionally topped with whipped cream and a sprinkle of cinnamon or nutmeg.
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