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NO BAKE MARSHMALLOW PUMPKIN PIE
Pumpkin pie is a classic dessert but sometimes you want an easy no bake pumpkin pie recipe. Which is why you must try this no bake marshmallow pumpkin pie. It’s a creamy and fun twist to traditional pumpkin pie.
You will not believe the fluffiness that the marshmallows add to this pie. It tastes so light, creamy & fluffy and it’s a no bake pie.
HOW TO MAKE NO BAKE PUMPKIN PIE WITH MARSHMALLOWS
Large Marshmallows
Pure Pumpkin – Don’t confuse this with the pumpkin pie filling. They are very different but the cans look similar. The 100% pure pumpkin comes in an orange can and will say ‘pure pumpkin’ on the front.
Pumpkin Pie Spice, Ground Cinnamon, Salt
Cool Whip
Graham Cracker Crust – The recipe calls for a prepared, store-bought graham cracker crust. Yes you can make your own but I actually don’t mind the store-bought crusts cause they stay together and don’t crumble when you cut the pie.
MY TIPS FOR THIS RECIPE
- Make sure that you heat the marshmallows and pumpkin over LOW or MEDIUM-LOW heat. It will take several minutes, but don’t turn up the heat thinking you can get it done faster, or otherwise the marshmallows will burn before they melt.
- Let the pumpkin marshmallow mixture cool before adding the Cool Whip. To help speed this process along, transfer the pumpkin marshmallow into a different bowl, instead of leaving it in the hot pan it cooked in, this helps it cool down faster. It will still take about 30 minutes.
- What if I don’t want to use Cool Whip? Instead of Cool Whip you can whip your own whipping cream + sweetener and add it into the recipe when it calls for the Cool Whip. Combine 1 1/4 cups heavy whipping cream + 1/4 cup powdered sugar and beat it until it’s thick and stiff peaks form.
- Can I make my own graham cracker crust? Yes you can! As mentioned above, I actually prefer the store-bought graham cracker crusts because they are sturdy and they don’t crumble once you cut into the pie. But if you want to make your own just use a recipe for a 9″ graham cracker crust that you like. It’s normally just graham cracker crumbs, sugar, and melted butter.
TRY THESE OTHER NO BAKE PUMPKIN RECIPES
- triple layer pumpkin spice pudding pie
- no bake pumpkin cheesecake
- pumpkin ice box cake
- pumpkin pie truffles
- no bake pumpkin cookies
No Bake Marshmallow Pumpkin Pie
Ingredients
- 1 bag (10 oz) large marshmallows
- 1 cup pure pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 carton (8 oz) Cool Whip (thawed)
- 1 (6 oz) store-bought graham cracker crust
Instructions
- In a sauce pan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined.
- Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes.
- Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color. Pour mixture inside the graham cracker crust and spread out evenly.
- Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 8 hours to thicken up and come together. Or you can refrigerate it overnight as well.
- Slice and serve with additional Cool Whip or freshly whipped cream.
Video
Notes
Nutrition
Did You Make This Recipe?
I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Can you use marshmallow fluff from a jar in place of the melted marshmallows?
I would probably not recommend it. Marshmallow fluff seems to be quite a bit sweeter than marshmallows, because of the added sugar. I think it would make the pie very sweet, as it’s already sweet enough. But you can always experiment. Let me know how it goes if you do it!
I have Celiac Decease . Having to change and eat totally gluten free has been a challenge . I have found a lot of gluten free recipes on PIN and I’m so glad . I saw this pumpkin pie recipe and thought it looked so good . So I made it and oh my goodness this is the BEST PUMPKIN PIE I have ever tasted . I tried to get the gluten free graham cracker crust but the store was out . So I made it without the crust and it work , it was just as good . This recipe will be one I make often . DELICIOUS 👍😊
Thank you for sharing! So glad you’ve been able to find recipes that work with your Celiac disease.
Hi Cheryl
I have celiac and can’t eat anything gluten either and I saw this recipe last year and I have made it probably 15 times since October 2022. It truly is a delicious pumpkin pie. I am obsessed with marshmallows and pumpkin, so this is like my favorite dessert. At times I add either milk chocolate chips to it or butterscotch chips to it and it just adds a little bit more flavor and it’s so yummy.
If you can’t find the gluten-free piecrust, which is what I use. Also, try crushing gluten-free Nilla wafers, or the gluten-free graham crackers in a dish and then put the pumpkin pie filling over it and chill it and it’s just as yummy.
What size can of the pure pumpkin do you use? I can wait to make this! Thank you for sharing.
You only need 1 cup of pure pumpkin for this recipe. So I usually will use up leftover pumpkin or you can buy the 15 oz can or 29 oz, and just measure out 1 cup of it. Make another pumpkin treat with the rest 🙂
I have made this. my husband loves it. The calories seem to be off quite a bit, though. The ingredients don’t vary much by brand so I don’t think that’s it. I used lite whipped topping.
So glad your husband liked it! I’ll look into the calories, thank you.
Thank you. And I meant to say, ‘I can’t wait to make this.’?
Should I bake the ready made pie crust before filling with mixture as the pie crust directions suggest?
I just use a store bought graham cracker pie crust. But yes, if you have an actual pie crust then you will need to bake it before making the pie.
If it is all I have on hand, can I use pumpkin pie filling and skip the spices?
Not sure. Pumpkin pie filling is more liquid than the pure pumpkin. I’ve never tried that so I can’t say for sure. Let me know if you try it.
does this freeze well?
Maybe?? I’m not sure cause I’ve never tried freezing it.
Is pure pumpkin the same as the pumpkin you buy in the can?
Yep. Pure 100% pumpkin like the Libby’s brand in the 15 oz. can.
Do you use the entire bag of marshmallows in the mixture?
You need a 10 oz bag of large marshmallows for the recipe. Some stores only have a 16 oz bag of large marshmallows so just use a little more than half of the bag. But if you have a 10 oz bag then yes use the entire bag.
Can you use real whipping cream instead of cool whip? Cool whip tends to have chemical-like taste that i can’t get past
Oh yes, for sure! The pie is sweet with the Cool Whip so if you want that sweetness then add some powdered sugar to the cream when you whip it. A 8 oz tub of Cool Whip is roughly 2 cups. So beat 1 cup of heavy cream + 2-3 tablespoons of powdered sugar and whip that until stiff peaks form. I hope that helps. Enjoy!
Can I make this 2 days in advance?
You sure can. If you decorate the top at all just be sure and do that right before serving. I actually think this pie gets better and better the longer it’s in the fridge. So 2 days is perfect! Enjoy & happy thanksgiving.
Made this pie for Thanksgiving and my family said it was the best pumpkin pie. It truly was even better the second day. So easy. I prefer to make my graham cracker crust but even doing that it was still quick and easy. Goodbye to the old pumpkin pie recipes and hello to a new family favorite.
This makes me happy! I love any dessert pumpkin recipe on day 2 and 3. So yummy. Thanks for sharing your review.
Could you use microwave to melt/heat the mixture?? ( Of course, also with a watchful eye)
I’m sure that would be fine. Watch carefully and stir it several times to prevent scorching on the sides.
Made this but first baked it with a pie crust layered with a praline pecan layer. Let it cool before adding the cooled filling.
So fabulous!
This was super easy and really good! I will serve this for Thanksgiving instead of the pumpkin pie that I make using the recipe on the canned pumpkin label. Definitely a keeper!
Can you use miniature marshmallows instead of the regular size and if so, how much would I need?
I am not sure. The larger marshmallows are very common in any grocery store. I would just use those ones because I am not even sure how one would go about substituting minis for the larger marshmallows. Sorry I can’t help more but I honestly just don’t know.
Substituting mini mashmellows: Just compare weights and make sure that you have 10 ounces of minis!
I used 10 oz bag of the minis and they worked out great..I think they melted quicker!
Good to know! Thank you.
Wondering if you have ever used a ginger snap pie crust with this recipe instead of a graham cracker crust? I’ve used it on other pumpkin pies & pumpkin cheesecakes. It was so good.
Yes that would work just fine. I don’t care for the sharp/bitter taste of gingersnaps but it would pair nicely with the pumpkin. There are lots of gingersnap crust recipes out there (I don’t have one) so a simple google search should do the trick. Enjoy!
Try a cinnamon graham cracker crust with this no bake pumpkin pie.
I made this and it was so good. I only got one slice, lol. I would like to have the recipe measurements to make it in a 9×13 inch baking dish for Thanksgiving. Thank you so much for sharing ❤️.
With out a doubt this is the best pie I’ve ever eaten. My 14 year old daughter made this for Thanksgiving desert. Good thing she made two! They were gone!! People serving themselves second and third helpings. Mild pumpkin flavour. Very pleasant light pumpkin pie spice flavour.
This makes my day! So happy to hear it was a hit, and you’re right the pumpkin flavor is more mild but I think that’s a great thing especially for kids or those that can’t tolerate that full on pumpkin flavor. Thanks for your comment 🙂
This was an easy, delicious dessert! My husband was somewhat skeptical about marshmallows mixed with pumpkin, however he absolutely loved this pie and wants me to make it again very soon. Thank you ever so much for the tasty dessert recipe!
I know, right?! Every time I make it I am still skeptical of the marshmallows but somehow it works 🙂 Thank you for your comment!
Could you double all the ingredients to make a 13×9 inch pan?
You could try it and see. I have never done that so I can’t say for sure! It *seems* like it would work just fine. Good luck! Let me know if you try it.
Did anyone try the marshmallow fluff?? I have a jar of it but no marshmallows is why I ask..
Just a sidenote, I don’t recall seeing this mentioned. But try not to let it get too cool. Otherwise it wont incorporate well, I had small globs of the pumpkin mix that wouldn’t mix. I tried to nuke for a few but it wouldn’t ‘melt’. Im sure the taste has not been compromised, so its all good. Note to self for next time!!
Yes, thank you for mentioning that. That is something I should note in the recipe. Thank you! Enjoy 🙂
Would this recipe work with canned sweet potatoes instead of pumpkin?
Seems like that would work just fine. Let me know if you try it 🙂
Would you suggest this be heated in a double boiler, or is a single saucepan enough?
I always use a saucepan on the stove top. Just make sure you heat over medium low heat. It takes several minutes but you want it at that lower temperature so it won’t burn.
Can I use really pumpkin, not canned ?
Sure can. Just use the same measurement as called for in the recipe.
This is my go-to pumpkin pie recipe. I have never let anyone know my “secret” recipe because it’s YOURS!
Wow! I have been making this pie for over 50 years but have never seen the recipe anywhere. I use whipped, unsweetened heavy whipping cream instead of cool whip. I have used baked pie crust, graham cracker crusts, and shortbread crust. I have also piped it into baked individual phyllo cups, very pretty bite sized treats!
I’ve made this twice for my family and both times it’s gone over very well. It’s so easy and has turned out great each time. I’m not savvy in the kitchen, but people have asked for this recipe and it makes me feel accomplished when I make it!
I 💘 Love Pumpkin Pie and it’s not just for Thanksgiving and Christmas. Will be easier to purchase the Pure Pumpkin now because the stores seem to run out during the Holidays. Sounds so delicious and I’m adding what ingredients I need to my grocery list. Thanks for sharing. **
My sister Debi sent me this recipe and I couldn’t wait to make it. I am a marshmallow fanatic, and this dessert is fabulous. I loved it. I bought a Gluten-Free pie crust since I can’t eaten anythig with Gluten, and I added all the large marshmallows and I threw in 3 large chocolate stuffed marshmallows and melted it all together. It added a bit of sweeter taste with the pumpkin and turned out scrumptious. Great recipe. I will make this again, for sure, especially for the holidays.
I just wanted to say I been making your recipe for 10 years now and I get so many compliments. People always think at first pumpkin and marshmallows don’t go, but this is the best tasting and easiest pie I ever made. I don’t know why the rating isn’t higher, I think using pumpkin pie spice instead of nutmeg and all that. Makes it better as well. This is the only recipe I will follow and I freaked out when o almost lost it. When I changed my phones, it is so amazing and everyone has to try it.
Thank you for your sweet comment, Lauren! I love hearing when one of my recipes is a go-to for someone.
I love this recipe and have used it alot since finding it last year. I recently was found to have a gluten allergy and I wondering if you know if this was gluten free without having to scan all the ingredients.
I’m not super familiar with a gluten free diet so make sure to double check to prevent a flare up. Make sure to get or buy a gluten free graham cracker crust, check that the marshmallows are gluten free but most brands are. Other than that you should be good.
This is really good! It is better the next day. However my pie filling doesn’t sit as high as your picture shows. maybe I need to double the recipe? (not the pie crust of course)
Glad you liked it! It could be because of a difference with the pan size but if you wanted it to be more full you could double it. Just plan for more setting time.
Discovered this recipe years ago and decided to make it for Thanksgiving that year. My husband was *very* skeptical, and as I was melting the pumpkin in with the marshmallows proclaimed, “I’m not going to eat this. This looks more like a trash pie than a pumpkin pie.”
I kept on going with the recipe, emboldened that there would be other pies at the table, including a Costco pumpkin pie that he could have. Low and behold, he decided he would try a small slice and LOVED this pie. It is the perfect light and airy dish to have after the Thanksgiving meal. Every year since, he starts asking on November 1st– “You are going to make a Trash Pie for Thanksgiving, right?”
So, it is another year, and I again come back to here to remember what I need to pick up from the market. Will make it on Tuesday and have to hide it in the fridge so it doesn’t get eaten before Thursday. We don’t even make/get any other pie now.
Thank you for the great recipe and the now family-lore/tradition of the yearly Trash Pie.
Oh my goodness! I love this comment! Thank you for making my day. I love to hear when my recipes join a family as a tradition. Happy holidays!
Can you put it in the oven to warm after it’s made? Or would that melt it?
I fear that would destabilize the filling and cause the ingredients to separate and ‘melt’.
I finally made this yesterday for Thanksgiving. I made it with a gluten free graham cracker style crust. it was a hit! I really loved the taste of the pie and it had a really yummy aftertaste, very smooth. the texture of the filling is a bit more firm than you might expect from a no bake pie but that’s because of the gelatin in the marshmallows. super good!
So glad to hear you liked it! Thank you for your comment.
How would you adjust the recipe to account for a 9oz crust?
I would follow the recipe the same but just plan on having a thinner pie.
Spices WAY too strong. I know I would have loved it with less pumpkin pie spice and less cinnamon. Nice texture tho!
Thanks for commenting! Sorry the spices were strong but I’m so glad you liked the texture!
THANK YOU for the making the from scratch alternatives available in your post! (With weights and measurements even!!) Those of us readers currently in other countries where most of those ingredients aren’t readily available can get really good at substitutions, but it’s nice that some of the work is already done for us.
(I write this from New Zealand, knowing that due to lack of availability and food sensitivities, the only ingredient I’ll not be making from scratch will be the cinnamon and salt, but I’m looking forward to trying this.)
You’re welcome! So glad this recipe works for you in New Zealand! 🇳🇿
Absolutely love this recipe!! I make it a few times a year.
Love to hear that! 🤗
Just made the pumpkin mixture, and my filling looks curdled…any thoughts you can share on that.
Should it possibly look that way? Thank you in advance.
My thought is that it just needs to be mixed a little longer. I hope it turned out good for you!
I accidentally added the cool whip before the mixture cooled. Am I screwed?!
I think it will still be okay, it may not be as fluffy but the taste should be good still. Let me know how it turned out!
We love this pie! i made it for the first time a few years ago at Thanksgiving in addition to a regular pumpkin pie, now my family requests this one and doesn’t need the regular! it saves me so much kitchen time not needing to bake a crust and pie.
I love this! I agree, anything I can do to save time is always good! Thanks for letting me know and I am so happy your family loves it.