No Bake Marshmallow Pumpkin Pie
No Bake Marshmallow Pumpkin Pie is a sweet and fluffy twist to classic pumpkin pie. Marshmallow, Cool whip, and pumpkin combine to make a delicious no bake pumpkin pie in a store-bought graham cracker crust.
Servings 8
Calories 273kcal
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 large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined.1 bag (10 oz) large marshmallows, 1 cup pure pumpkin, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice, ½ teaspoon salt
- Transfer the hot pumpkin mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes or more if needed.
- Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color.1 carton (8 oz) Cool Whip
- Pour the pumpkin pie filling inside the graham cracker crust and spread it out evenly.1 (6 oz) store-bought graham cracker crust
- 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 refrigerate overnight (preferred).
- Serve the marshmallow pie topped with whipped cream (spray can, Cool Whip or homemade) and slice! You can also dollop whipped cream on top of each slice when serving, rather than the entire pie.
Video
Notes
Homemade Whipped Cream : To replace the Cool Whip, add 1.5 cups heavy whipping cream + 1/3 cup powdered sugar into a mixing bowl. Beat on low speed, increasing the speed as needed, until stiff peaks form. This takes about 4-5 minutes. Use all of this in place of the Cool Whip in the recipe.
No Bake Pie Tip : As with any no bake pie, you can make this pie several days ahead of time. This pie actually gets better with more fridge time and several readers have commented that they prefer it on day 2! So you can easily make the pie 1-2 days ahead of time and get that prep work out of the way. I don't recommend storing the pie with the whipped cream on top of it. It will loosen and get runny.
Pure Pumpkin : Make sure you are using 100% pure pumpkin and not pumpkin pie filling.
Nutrition
Calories: 273kcal | Carbohydrates: 52g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 296mg | Potassium: 121mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4817IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg