No Bake Marshmallow Pumpkin Pie

This No Bake Marshmallow Pumpkin Pie is a dreamy, fuss-free dessert that blends the cozy flavors of pumpkin spice with the light, fluffy texture of marshmallows. With no oven needed, it’s the perfect make-ahead treat for Thanksgiving, potlucks, or any time you want all the fall flavors without all the effort. Think pumpkin pie meets mousse in a graham cracker crust!

The first time I made No Bake Marshmallow Pumpkin Pie, it was a last-minute idea when our oven was packed full with turkey and sides. I needed a dessert that felt festive but required no baking. I melted some marshmallows into pumpkin puree, folded in whipped topping, and poured it into a crust. My husband took a bite and said, “It’s like pumpkin pie’s lighter, cooler cousin.” My daughter called it “pumpkin cloud pie,” and now it’s a must at our fall gatherings—especially when I don’t feel like baking!

Why You’ll Love No Bake Marshmallow Pumpkin Pie

• No Baking Required – quick and oven-free

• Light & Fluffy Texture – like pumpkin mousse in a pie crust

• Perfect for Holidays or Make-Ahead Desserts

• Classic Pumpkin Flavor with a Fun Twist

Ingredients Notes For No Bake Marshmallow Pumpkin Pie

• Mini Marshmallows: Melt into the pumpkin for sweetness and fluff

• Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling

• Pumpkin Pie Spice: Or a mix of cinnamon, nutmeg, and cloves

• Whipped Topping (Cool Whip): Folded in for a light, airy texture

• Vanilla Extract: Adds warmth and balance

• Graham Cracker Crust: Store-bought or homemade—your choice

• Optional Toppings: Whipped cream, crushed graham crackers, or chopped pecans

Recipe Steps

1. Melt Marshmallows: In a saucepan over low heat, stir together marshmallows and pumpkin puree until completely smooth and melted. Remove from heat.

2. Add Flavor: Stir in pumpkin pie spice and vanilla extract. Let the mixture cool to room temperature.

3. Fold in Whipped Topping: Once cooled, gently fold in the whipped topping until fully combined and fluffy.

4. Fill the Crust: Pour the mixture into the graham cracker crust and smooth the top.

5. Chill: Refrigerate for at least 4 hours or until set.

6. Serve: Top with extra whipped cream or your favorite crunchy topping and slice to serve.

Storage Options

• Refrigerator: Keep chilled in the fridge for up to 4 days

• Freezer: Can be frozen for up to 1 month—thaw slightly before serving for a semi-frozen treat

• Make Ahead Friendly: Great to prepare the night before

Variations & Substitutions

• Use Chocolate or Gingersnap Crust for a richer twist

• Add Cream Cheese to the mix for a tangy cheesecake flavor

• Top with Toasted Marshmallows for a s’mores-inspired finish

Frequently Asked Questions

Can I use large marshmallows? Yes—just chop them and measure by volume or weight

Can I use homemade whipped cream? Absolutely! Just stabilize it with a bit of powdered sugar

Is it super sweet? It’s lightly sweet, thanks to the marshmallows—feel free to adjust with more spice if desired

This No Bake Marshmallow Pumpkin Pie is light, creamy, and full of fall flavor—everything you love about pumpkin pie, in a fluffier, easier-to-make form. 🎃🥧🍂

No Bake Marshmallow Pumpkin Pie

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Course: Dessert

Kitchen: American

Prep Time: 15 minutes minutes

Total Time: 4 hours hours 15 minutes minutes

Servings: 8

Ingredients

 

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• ▢ For the Crust:
• ▢ 1 ½ cups 0.75 lbs graham cracker crumbs
• ▢ ¼ cup 0.12 lbs granulated sugar
• ▢ ½ cup 1 stick / 0.25 lbs unsalted butter, melted
• ▢ For the Filling:
• ▢ 1 cup 0.5 lbs canned pumpkin purée
• ▢ 1 ½ cups 0.75 lbs mini marshmallows
• ▢ **½ teaspoon ground cinnamon
• ▢ **¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground ginger optional
• ▢ **1 teaspoon vanilla extract
• ▢ 1 cup 0.5 lbs whipped topping (like Cool Whip), thawed

Instructions

• Make the Crust:
• In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
• Press firmly into the bottom and up the sides of a 9-inch pie dish.
• Chill in the fridge while preparing the filling.
• Make the Filling:
• In a saucepan over low heat, combine pumpkin, marshmallows, cinnamon, nutmeg, and ginger.
• Stir constantly until marshmallows are fully melted and the mixture is smooth.
• Remove from heat and stir in vanilla extract. Let cool to room temperature.
• Fold in Whipped Topping:
• Once the pumpkin mixture has cooled, gently fold in the whipped topping until fully incorporated and fluffy.
• Assemble & Chill:
• Pour the filling into the prepared crust and smooth the top.
• Refrigerate for at least 4 hours, or until fully set.
• Serve:
• Garnish with extra whipped topping or a sprinkle of cinnamon before serving.