Pumpkin Marshmallow Pie (No Bake!)

Make it today, forget it till tomorrow. This Pumpkin Marshmallow Pie is no bake, creamy, and crowd friendly. The kids can help melt the marshmallows, then the pie chills overnight while you do literally anything else. By dessert time it’s set and holds its shape, a fluffy pumpkin bite in every forkful.

 

Why We Love Pumpkin Marshmallow Pie

• Make This Pie Ahead – Needs a long chill, so it’s perfect to prep the night before for Thanksgiving, Friendsgiving, potlucks, or whenever pie cravings hit.
• Have The Kids Help – Beginner-friendly. If you can make Rice Krispies treats (like my pumpkin spice Rice Krispies treats!), you can make this.
• Whole Pie Without Turning On The Oven – creamy no bake dessert everyone asks for seconds of, with that classic slice that holds its own next to my mini pecan pie bites or a classic apple pie.

Ingredients For Pumpkin Marshmallow Pie

• mini marshmallows
• pumpkin puree not pumpkin pie filling, plain pumpkin
• pumpkin pie spice – use a store bought mix or my homemade pumpkin pie spice
• cinnamon
• salt
• whipped topping thawed, like Cool Whip but store brand can be used also. To thaw, place in the fridge the night before, thaw on the counter (about two hours) or float sealed in cold water (about 30-40 minutes.) It can be microwaved on defrost stirring every 30 seconds, but over-microwaving can make the texture weird, so this is a last resort for me.
• graham cracker pie crust – 9 inches across, using an 8 inch crust may cause your pie to be too full. A homemade graham cracker crust can be used, or swap gingersnaps for graham crackers.

How To Make Pumpkin Marshmallow Pie

1. Place a medium sized pot over low heat. Add the marshmallows, pumpkin puree, pumpkin pie spice, cinnamon and salt. With a silicone spatula, mix continuously until a smooth sauce forms and the marshmallows are fully melted.

2. Remove the pot from heat. Pour the pumpkin mixture into a large mixing bowl and allow it to cool for at least 30 minutes, or until the mixture is cool to the touch. Placing the pumpkin mixture in the refrigerator can speed up the chill time.
3. Pour whipped topping into the pumpkin mixture. Mix and fold in gently until thoroughly combined.

4. Dollop the mixture evenly into the pie crust. Use the silicone spatula to spread the mixture carefully in the crust.
5. Cover and place the pie in the refrigerator. Allow the pie to chill and set for at least 8 hours. You can also chill overnight. Then serve and enjoy! Top with whipped cream and a sprinkle of pumpkin pie spice if desired.

FAQ About No Bake Pumpkin Marshmallow Pie

Pumpkin Marshmallow Pie Variation Ideas

Use Mini Graham Cracker Crusts – These mini graham cracker crusts come about six to a pack, would should equal about one regular size pie. You can usually find them in any major grocery store.

Try Bite Sized Shells – You could use this filling in mini bite sized tart style shells. I would expect to fill at least 12 mini tart bites.

Add Toppings – Pipe extra Cool Whip or homemade whipped cream around the edges. You can sprinkle cinnamon or pumpkin pie spice on top of the whipped cream, or drizzle caramel sauce. For more texture, top slices with chopped pecans or extra crushed graham crackers. Keep decorations refrigerated until serving. I often prefer to add toppings at the table as I slice so they hold their shape.

How Long Will Pumpkin Marshmallow Pie Last?

Expect this no bake pumpkin marshmallow pie will last for 5 days if covered and refrigerated. While I think it tastes best in the first three days, the pie always continues to disappear in my house if it lasts into day four or five.

I don’t recommend freezing this pie. The melted marshmallow texture really changes a lot when you freeze it, and I’m not a fan. If you want a no bake pumpkin pie dessert you can freezer, try these no bake pumpkin pie cheesecake bars or these pumpkin cheesecake bars. Both of these recipes can be sliced and frozen.