Discover the perfect holiday dessert: Pumpkin Marshmallow Pie. With a rich, creamy texture and pumpkin spice flavor, this no bake dessert is sure to impress all your guests.
Traditional pumpkin pie is great, but sometimes you just need something a little simpler and this Pumpkin Marshmallow Pie definitely hits the spot. Smooth and cool it’s full of pumpkin spice flavor without the hours of prep and baking.
No bake desserts are a great way to impress a crowd without having to add any extra stress during an already busy holiday season. So this year make life easier and add other no bake desserts like Raspberry Cheesecake, Oreo Cream Pie and Chessmen Banana Pudding to the holiday menu!
And if you are searching instead for more of a pumpkin inspired treat, give these Pumpkin Snickerdoodle Cookies or Pumpkin Sheet Cake a chance. Or this Pecan Streusel Pumpkin Pie is always a crowd pleaser!
🥫 Ingredients
With just 7 ingredients, this no fuss Pumpkin Marshmallow Pie is the perfect treat for the holidays. Seriously. All you have to do is melt, mix, chill and enjoy! Plus this no bake dessert is ideal for freeing up the oven to make room for all your other tasty holiday sides and dishes.
- Marshmallows
- Pumpkin Puree
- Cinnamon
- Pumpkin Pie Spice
- Salt
- Whipped Topping
- Graham Cracker Pie Crust
(Scroll down to the recipe card for exact measurements and full printable instructions.)
🥣 Step-by-Step Instructions
When preparing your No Bake Pumpkin Marshmallow Pie the first thing you want to do is place the pie crust in the fridge so it is nice and chilled when we fill it later.
Afterwards go ahead and remove your whipped topping from the fridge. Allow the container to sit on the counter and soften to room temperature. This will help when combining it with your pumpkin mixture for a more lump free, smoother pie.
Next add your marshmallows, pumpkin puree, cinnamon, pumpkin pie spice and salt to a pot over low to medium heat. Be careful to continue to stir your marshmallow pumpkin mixture until it melts and comes together completely.
In the beginning it will seem like it is taking forever but be patient. When marshmallows start to melt they go quickly. And we don't want our Pumpkin Marshmallow Pie filling to burn.
Remove your pot from the stovetop. You will want to make sure the mixture has plenty of time to cool before combining it with the whipped topping. To speed this along transfer your filling from the pot to a chilled mixing bowl. It will take roughly a half hour or so to cool.
When that has cooled add your whipped topping to the mixing bowl. Gently fold them together until combined. Remove pie crust from the fridge and pour your Pumpkin Marshmallow Pie filling into the chilled crust.
Cover the pie tin and place in fridge to chill overnight or for at least 4 hours. When ready to serve garnish the pie with extra dollops of whipped cream and a light dusting of pumpkin pie spice and enjoy!
👩🏻🍳 Make it Your Own
When it comes to holiday desserts I like to keep things as simple as can be. And for me that means grabbing a store bought pie crust and refrigerated whipped topping.
But by all means, if you are feeling up for you can definitely make your own pie crust and whipped topping.
When it comes to pie crusts there are many flavor variations you could try. A homemade gingersnap pie crust is sure to bring extra holiday flair and warm spiced crunch. Shortbread cookies or vanilla wafers would also make for yummy pie bases.
💭 Top Tips
Marshmallow Fluff
Additionally to make this Pumpkin Marshmallow Pie even easier swap out your marshmallows for a jar of marshmallow fluff instead. This way you can skip the stovetop all together and instead mix your fluff, pumpkin and spices together in a large mixing bowl.
Afterwards jump to the step of folding in your whipped topping and save time with not having to wait for your mixture to cool at all.
Prepare Ahead
Also keep in mind that Pumpkin Marshmallow Pie is the perfect dessert for preparing ahead of time and storing in the fridge till ready to enjoy! If preparing for the holidays why not make the day of meal prep that much easier!?
🍽 Storing
Store any left over Pumpkin Marshmallow Pie in the fridge for up to 5 days in an airtight container. Your pie can also be easily frozen if preferred.
Just be sure to wrap any leftovers tightly with plastic wrap and then placed in a freezer safe container. Pie will last in freezer for up to 2 months. When ready to enjoy move pie to fridge and allow to thaw for 3 hours to soften.
Pumpkin Marshmallow Pie
Discover the perfect holiday dessert, a lighter, fluffier take on classic pumpkin pie this quick no bake dessert is full of pumpkin spice flavor and melts-in-your-mouth.
Ingredients
- 10 ounces marshmallow
- 1 cup pumpkin puree
- 1¼ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 8 ounces whipped topping
- 9 inch graham cracker pie crust
Instructions
- Place the pie crust in the fridge to chill. Remove whipped topping from fridge and place on counter to bring to room temperature.
- Add marshmallows, pumpkin puree, cinnamon, pumpkin pie spice and salt to a saucepan over low to medium heat. Continue to stir mixture till it melts and comes together completely.
- Remove saucepan from heat and transfer mixture to a mixing bowl to cool. Let cool for 30 mins.
- Add whipped topping to the mixing bowl and gently fold mixture together.
- Remove pie crust from fridge and pour filling mixture into crust. Cover the pie and place in fridge to chill for at least 4 hours if not over night.
- Garnish pie with dusting of pumpkin pie spice and dollops of whipped cream before serving. Enjoy!
Notes
Don't miss other helpful tips, recipe variations and storage information found in the full article above.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 329Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 277mgCarbohydrates: 53gFiber: 2gSugar: 32gProtein: 3g