Get ready to fall in love with a dessert that feels like a cozy hug on a plate: the Pumpkin Marshmallow Pie Recipe. This pie brings together the creamy richness of pumpkin puree with the delightful, fluffy sweetness of melted marshmallows, all nestled in a crunchy graham cracker crust. With warm pumpkin pie spice and cinnamon dancing through every bite, this no-bake pie is perfect for those who want holiday flavors without the fuss of baking. It’s creamy, dreamy, and just the right mix of smooth and sweet—trust me, you’ll find yourself reaching for seconds before you know it.
Ingredients You’ll Need
Creating this Pumpkin Marshmallow Pie Recipe is wonderfully simple because the ingredients are straightforward yet crucial to nailing that perfect balance of flavor and texture. Each item brings something special to the table, whether it’s the pumpkin’s natural earthiness, the marshmallows’ fluffy sweetness, or the spices’ warm notes.
- 10 ounces mini marshmallows: These melt down to create a luscious, smooth base that’s lightly sweet and airy.
- 1 cup pumpkin puree: Use plain pumpkin to get that fresh, authentic pumpkin flavor without the added sugars in pie filling.
- ½ teaspoon pumpkin pie spice: A fragrant blend that gives the pie its signature autumnal warmth.
- 1 teaspoon cinnamon: Adds a bold, spicy sweetness that complements the pumpkin perfectly.
- ¼ teaspoon salt: A pinch to balance the sweetness and enhance all the flavors.
- 8 ounces whipped topping (thawed): Lightens the mixture and adds a creamy, airy texture that makes the pie irresistible.
- 9-inch graham cracker pie crust: Provides a buttery, slightly crunchy contrast to the soft filling.
How to Make Pumpkin Marshmallow Pie Recipe
Step 1: Melt and Mix the Pumpkin Marshmallow Base
Begin by placing a medium-sized pot over low heat. Add the mini marshmallows, pumpkin puree, pumpkin pie spice, cinnamon, and salt all at once. Using a silicone spatula, stir continuously until the marshmallows melt completely and the mixture becomes smooth and glossy. The slow heat prevents burning while allowing the flavors to meld beautifully.
Step 2: Cool the Mixture
After achieving a silky pumpkin and marshmallow sauce, take the pot off the heat and pour the mixture into a large mixing bowl. It’s important to let it cool for at least 30 minutes until it feels cool to the touch. This step helps the filling firm up slightly and ensures the whipped topping won’t melt when mixed in.
Step 3: Fold in the Whipped Topping
Gently fold the thawed whipped topping into your cooled pumpkin mixture. Taking your time here preserves the airy texture and results in a light, fluffy filling. This step transforms the pie from rich to perfectly creamy and cloud-like.
Step 4: Assemble the Pie
Now, dollop the mixture evenly into your graham cracker crust. Using your silicone spatula, spread it carefully, filling every corner and smoothing the top. The crust adds a subtle crunch that contrasts beautifully with the creamy pumpkin filling, making each bite satisfying.
Step 5: Chill and Set
Cover the pie with plastic wrap or foil and refrigerate. It needs at least 8 hours to chill and set properly, but letting it sit overnight is even better. This allows all the flavors to marry and the texture to firm up into the perfect sliceable pie you’ll love.
How to Serve Pumpkin Marshmallow Pie Recipe
Garnishes
The simplicity of this pie shines brightest with just a few thoughtful garnishes. A dollop of fresh whipped cream sprinkled lightly with pumpkin pie spice adds visual appeal and an extra layer of flavor. For a pop of color and texture, toasted pecans or a drizzle of caramel sauce are delightful additions that elevate your presentation without overpowering the pie.
Side Dishes
Serve this pie alongside hot drinks like coffee, chai tea, or spiced cider to complement its cozy flavors. It also pairs wonderfully with fresh fruit like sliced pears or apples, providing a refreshing counterbalance to the pie’s creamy sweetness. If you’re offering a fuller dessert spread, consider nutty biscotti or spiced cookies to carry the autumnal theme throughout the table.
Creative Ways to Present
Want to impress your guests? Consider serving the Pumpkin Marshmallow Pie Recipe in individual clear glass cups or small mason jars for a charming twist that shows off the pie’s creamy layers. You can even sprinkle mini marshmallows or crushed graham crackers on top for extra texture. Another fun idea is to add a swirl of caramel or chocolate sauce just before serving to turn this pie into a festive showstopper.
Make Ahead and Storage
Storing Leftovers
Wrap the pie tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 3 days without losing its texture or flavor, making it easy to enjoy slices later without any hassle.
Freezing
This Pumpkin Marshmallow Pie Recipe is best enjoyed fresh, but if you need to freeze it, do so before you add the whipped topping. Freeze the pie crust and pumpkin-marshmallow layer wrapped tightly, then thaw overnight before folding in whipped topping and serving. Note that the whipped topping doesn’t freeze well, so add it fresh for the best texture.
Reheating
Because this is a no-bake, chilled pie, reheating is not necessary and not recommended as it may alter the texture. Instead, serve cold straight from the fridge for that perfect creamy and fluffy bite every time.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with plain pumpkin puree because pumpkin pie filling contains added sugar and spices that can throw off the flavor balance and sweetness level of the pie.
What type of whipped topping works best?
A thawed, store-bought whipped topping like Cool Whip works beautifully for this recipe because of its light texture and stability, but freshly whipped cream can be used if you prefer a less processed option.
Is there a gluten-free option for the crust?
Absolutely! You can use a gluten-free graham cracker crust or make a simple crust with crushed gluten-free cookies and butter to keep the pie accessible for everyone.
Can I make this pie vegan?
To make a vegan version, use vegan marshmallows and whipped topping alternatives along with a vegan crust. The flavors will still come through wonderfully with these substitutions.
How long does the pie need to chill before serving?
It needs at least 8 hours to fully set, but chilling it overnight guarantees the best texture and ease when slicing and serving.
Final Thoughts
This Pumpkin Marshmallow Pie Recipe is a delightful, fuss-free way to enjoy classic fall flavors in a creamy, dreamy dessert that everyone will love. It’s quick to put together, requires no baking, and brings a sweet smile to any occasion. I can’t wait for you to try it out and savor every spoonful of this charming pie—it’s truly a seasonal favorite you’ll return to year after year.
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Pumpkin Marshmallow Pie Recipe
- Total Time: 8 hours 50 minutes
- Yield: 8 servings
Description
This Pumpkin Marshmallow Pie is a delightful no-bake dessert combining creamy pumpkin puree with melted marshmallows and warm spices, all nestled in a crunchy graham cracker crust. Perfectly chilled and set, this pie offers a light, airy texture balanced by the comforting flavors of cinnamon and pumpkin pie spice, making it an ideal treat for fall celebrations or anytime you crave an easy, festive dessert.
Ingredients
Pie Filling
- 10 ounces mini marshmallows
- 1 cup pumpkin puree (not pumpkin pie filling, plain pumpkin)
- ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 8 ounces whipped topping (thawed, such as Cool Whip)
Pie Crust
- 1 9-inch graham cracker pie crust
Instructions
- Prepare the pumpkin marshmallow mixture: Place a medium-sized pot over low heat. Add the mini marshmallows, pumpkin puree, pumpkin pie spice, cinnamon, and salt. Using a silicone spatula, continuously stir the mixture until the marshmallows fully melt and the sauce becomes smooth.
- Cool the pumpkin mixture: Remove the pot from the heat and pour the pumpkin mixture into a large mixing bowl. Let it cool at room temperature for at least 30 minutes, or until it is cool to the touch to prevent melting the whipped topping when combined.
- Fold in whipped topping: Gently pour the thawed whipped topping into the cooled pumpkin mixture. Using a folding motion, carefully combine the ingredients until fully incorporated, maintaining an airy texture.
- Fill the pie crust: Spoon the pumpkin marshmallow mixture evenly into the graham cracker pie crust. Use a silicone spatula to spread the filling smoothly and uniformly across the crust.
- Chill the pie: Cover the pie and refrigerate it for at least 8 hours, or ideally overnight. This allows the pie to set and develop its signature light and fluffy texture.
- Serve: Before serving, optionally top the pie with additional whipped cream and a sprinkle of pumpkin pie spice for extra flavor and a decorative touch.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, to control sweetness and flavor balance.
- Ensure the pumpkin marshmallow mixture is fully cooled before folding in whipped topping to maintain texture.
- This pie does not require baking, making it an easy no-cook dessert option.
- Store the pie covered in the refrigerator and consume within 3 days for best freshness.
- For a dairy-free version, substitute whipped topping with a suitable non-dairy alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
