No Bake Marshmallow Pumpkin Pie

Pumpkin pie is a holiday staple, but not everyone wants to make it from scratch. That’s where this no bake marshmallow pumpkin pie comes in! 

It features all the best pumpkin pie flavors and is perfectly creamy, fluffy, and comforting.

It’s a dreamy blend of melted marshmallows, pumpkin puree, and warm spices. Plus, some whipped topping to lighten it up.

All nestled in a buttery graham cracker crust, it’s pretty hard to resist!

Why You’ll Love This No Bake Marshmallow Pumpkin Pie

Time-Saver: This is pumpkin pie like you’ve never had it before. There’s no preheating or baking involved. In fact, the whole thing comes together in minutes!

Silky Texture: Melted marshmallows and whipped topping give this pie an incredibly smooth, cloud-like consistency. Every bite will practically melt in your mouth. 

Rich Pumpkin Taste: If pumpkin pie is your favorite, don’t despair! This no-bake version still has those same great flavors.

Make Ahead: Prep this baby the day before and let it chill in the fridge. It’s an easy way to reduce prep on the big day.

Ingredients

• Graham Cracker Crust: Save even more time with a pre-made crust! You can also use pastry or Oreo if you prefer.

• Mini Marshmallows: Melted with the pumpkin, this is the key to the sweet, fluffy filling.

• Pumpkin Puree: Get 100% puree, not pie filling. Use a brand you know and love, or make it yourself!

• Pumpkin Pie Spice: A quartet of the best fall spices: cinnamon, ginger, cloves, and nutmeg. It gives the pie its cozy autumnal flair.

• Salt & Vanilla Extract: To enhance the overall flavor profile. 

• Whipped Topping: Lightens the pumpkin filling, making it fluffy, airy, and delightfully cloud-like.

• Whipped Cream: You can use more whipped topping for garnish, but I prefer the richness of homemade whipped cream. 

How to Make No Bake Marshmallow Pumpkin Pie

The following is pretty similar to a lot of no-bake pie recipes. The main difference is that you need to heat the filling.

But you’ll do that on the stove, so it’s super easy.

Just follow these steps:

1. MELT the marshmallows, pumpkin puree, and pumpkin spice over low heat, stirring constantly until smooth.

2. REMOVE from the heat and stir in the vanilla and salt. Let the mixture cool to room temperature.

3. FOLD in the whipped topping gently until fully combined, with no white streaks.

4. POUR the filling into the prepared crust, spreading it evenly. Cover loosely and CHILL for at least 4 hours, preferably overnight.

5. WHIP the heavy cream and powdered sugar until stiff peaks form. Pipe or spread over the pie.

6. GARNISH with cinnamon, if desired. Slice, serve, and enjoy!

Tips for the Best No Bake Marshmallow Pumpkin Pie

Pie recipes this simple don’t need a lot of tips. I still have a few, though. 

• Check the labels. I said it already, but you need 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added ingredients that will affect the pie’s texture and taste.

• Mini marshmallows are best. They melt better (and quicker). You can use regular marshmallows in a pinch. However, if you do, measure them by number, not volume. You’ll need about 20 full-size marshmallows.

• Keep the heat low. If you raise it too high, the marshmallows will scorch. Low heat takes longer, but it’s the only way to effectively melt them. 

• No pumpkin spice? No problem! Just use the individual “fall” spices instead. You’ll need cinnamon, nutmeg, ginger, and cloves. Adjust the amounts of each to suit your taste.

• Let the filling cool completely. It needs to be 100% at room temperature before adding the whipped topping. Otherwise, it will melt it. Typically, it takes about 30 minutes to cool.

• Chill overnight. The recipe instructs you to chill the pie for at least 4 hours. However, overnight is your best bet. That will give the flavors maximum time to meld. 

• Feel free to tweak. Make your own crust with gingersnaps for added flavor. Try adding chopped nuts to the crust or as a garnish. Add a caramel swirl for serving.  

How to Store

You may get lucky and have leftover pie (even though I never do!).

Here’s how to keep it fresh:

To Store: Place the leftovers in an airtight container or cover them tightly with plastic wrap. Refrigerate for up to 4 days. If possible, avoid storing the pie with toppings. 

To Freeze: Wrap the pie (without toppings) tightly in plastic wrap, then wrap again in aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving with fresh toppings. 

More No-Bake Treats You’ll Love

Magnolia Bakery Banana Pudding
No-Bake Butterfinger Pie
Pumpkin Cheesecake Balls
No-Bake Strawberry Tiramisu