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Pumpkin Marshmallow Pie Recipe

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3.9 from 50 reviews

  • Author: Ava
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://quickandsweetrecipes.com/pumpkin-marshmallow-pie-recipe/