No-bake desserts are a crowd-pleaser, and this No-Bake Marshmallow Pumpkin Pie is no exception. This creamy, fall-inspired pie combines the sweet and spicy flavors of pumpkin with the lightness of marshmallow creme and Cool Whip, all set in a buttery graham cracker crust. It’s the perfect dessert for Thanksgiving, autumn gatherings, or whenever you crave a seasonal treat with minimal effort. With just 15 minutes of prep time and no baking required, this pie is the ultimate easy dessert to make and enjoy!
The best part? It’s effortlessly delicious, making it a great addition to your fall dessert repertoire. Let’s dive into how to make this dreamy No-Bake Marshmallow Pumpkin Pie!
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The Perfect Fall Dessert: No-Bake Marshmallow Pumpkin Pie
This No-Bake Marshmallow Pumpkin Pie is the ideal choice when you’re looking for a stress-free, yet impressive, dessert. Whether you’re hosting a holiday dinner or simply indulging in a cozy fall treat, this pie has it all: smooth, fluffy texture, a flavorful pumpkin filling, and a sweet graham cracker crust. It’s the perfect balance of creamy and crunchy, without the hassle of turning on your oven. Plus, it’s incredibly versatile, so you can enjoy it year-round, but it truly shines during the fall season.
Ingredients for No-Bake Marshmallow Pumpkin Pie
For the crust:
- Graham cracker crumbs: These provide the crunchy base of the pie, adding texture and flavor.
- Granulated sugar: Sweetens the crust, making it a perfect balance with the pumpkin filling.
- Unsalted butter, melted: Holds the crust together and gives it a rich, buttery flavor.
For the filling:
- Canned pumpkin puree: Gives the pie its rich, autumn flavor and vibrant color.
- Pumpkin pie spice: Adds the perfect spice blend that enhances the pumpkin’s natural sweetness.
- Marshmallow creme: Gives the filling a light, airy, and creamy texture.
- Cool Whip, thawed: Adds extra creaminess to the filling and helps make it fluffy.
For the topping:
- Extra Cool Whip or whipped cream, for garnish: Adds a sweet and creamy finish to each slice.
- Ground cinnamon, for dusting: A simple yet aromatic touch that complements the pumpkin filling.
Alternative Ingredient Suggestions
If you’re looking for alternatives due to dietary preferences or ingredient availability, here are a few swaps you can try:
- For a gluten-free option, use gluten-free graham crackers or substitute with a gluten-free cookie base for the crust.
- Instead of Cool Whip, you can use homemade whipped cream or another non-dairy whipped topping for a dairy-free alternative.
- Swap out canned pumpkin puree for roasted and pureed sweet potato for a slightly different flavor profile while maintaining the creamy texture.
Step-by-Step Instructions for No-Bake Marshmallow Pumpkin Pie
- Prepare the Crust: In a medium-sized bowl, combine the graham cracker crumbs and granulated sugar. Stir to mix evenly. Add the melted butter and mix until all the crumbs are well-coated and the mixture sticks together. Press the mixture into a 9-inch pie dish, covering the bottom and sides. Refrigerate the crust while you make the filling to help it set.
- Make the Filling: In a large mixing bowl, combine the canned pumpkin puree and pumpkin pie spice. Stir until well combined, ensuring the spices are evenly distributed. Add the marshmallow creme and use a hand mixer to beat the mixture until it becomes smooth and fluffy. Gently fold in the thawed Cool Whip until the filling is well incorporated. Be careful not to overmix to keep the fluffiness intact.
- Assemble the Pie: Take the chilled graham cracker crust from the fridge. Spoon the pumpkin filling into the crust and smooth it out with a spatula, making sure the filling is evenly spread. Return the pie to the fridge and let it chill for at least 4 hours, or overnight, to set.
- Serve: Before serving, top the pie with additional Cool Whip or whipped cream for an extra creamy finish. Lightly dust with ground cinnamon for a touch of spice. Slice the pie and serve chilled.
Tips & Tricks for No-Bake Marshmallow Pumpkin Pie
- Be sure to allow the pie to chill for at least 4 hours, as this ensures the filling sets properly and achieves the perfect creamy texture.
- If you’re short on time, make the pie the night before you plan to serve it to let it set overnight.
- For a more indulgent version, drizzle caramel sauce over the top of each slice before serving.
- Don’t overmix the Cool Whip into the filling—gentle folding helps maintain the light, fluffy texture that makes this pie so delicious.
- Store leftovers in the refrigerator, where it will keep for up to 3 days. Be sure to cover it with plastic wrap or foil to prevent it from absorbing any other fridge odors.
Pairing Ideas and Variations for No-Bake Marshmallow Pumpkin Pie
This No-Bake Marshmallow Pumpkin Pie pairs wonderfully with many fall-inspired drinks and sides. Serve it alongside a warm cup of spiced cider, a mug of hot chocolate, or even a cold glass of milk to balance out the sweetness of the pie.
For a fun twist, you could try adding a layer of chocolate ganache to the bottom of the pie before adding the pumpkin filling. Alternatively, top the pie with crushed graham crackers or crushed pecans for an added crunch.
The pie is also versatile in terms of flavor variations. If you’re not a fan of pumpkin, substitute the pumpkin puree with other purees, like sweet potato or butternut squash, for a similar texture but a slightly different taste. For an extra touch of warmth, add a sprinkle of nutmeg or ginger to the filling.
Seasonal and Health Benefits of No-Bake Marshmallow Pumpkin Pie
No-Bake Marshmallow Pumpkin Pie is not just a delicious treat; it’s also packed with the nutritional benefits of pumpkin. Pumpkin is a great source of fiber, vitamin A, and antioxidants. The pumpkin puree provides a rich, creamy texture to the pie while contributing essential nutrients like beta-carotene, which is good for eye health and immune function.
This pie is a perfect way to enjoy the health benefits of pumpkin while satisfying your sweet tooth during the fall season.
Conclusion
In conclusion, this No-Bake Marshmallow Pumpkin Pie is the ultimate no-fuss fall dessert that delivers big on flavor and presentation. With its creamy pumpkin filling, airy marshmallow texture, and sweet graham cracker crust, this pie will become a favorite in your seasonal baking repertoire. The best part? It requires no baking, so it’s perfect for busy holiday seasons when you want to save time in the kitchen. Whether you’re serving it for Thanksgiving, an autumn dinner, or simply enjoying a cozy weekend treat, this pie is sure to impress everyone at the table. So grab your ingredients, whip up this easy dessert, and enjoy the tastes of fall without turning on the oven!
Frequently Asked Questions (FAQ)
1. Can I make No-Bake Marshmallow Pumpkin Pie ahead of time?
Yes! This pie is perfect for making ahead. In fact, it needs to chill in the fridge for at least 4 hours or overnight for the best results. It can be prepared a day in advance, which makes it an excellent option for holiday gatherings or busy days when you want to save time. Just be sure to store it properly in the fridge.
2. Can I use fresh pumpkin puree instead of canned?
Yes, you can substitute fresh pumpkin puree for canned pumpkin puree. Simply roast the pumpkin, then blend it until smooth to make your own puree. Be sure to drain excess moisture so the filling doesn’t become too runny. Canned pumpkin is more concentrated, so using fresh pumpkin may slightly alter the texture, but it will still be delicious.
3. How long will this No-Bake Marshmallow Pumpkin Pie last?
This pie will keep for up to 3 days in the refrigerator if stored properly. Cover it with plastic wrap or foil to prevent the crust from becoming soggy and to keep it fresh. If you have leftovers, make sure to enjoy them within the storage time for the best taste and texture.
4. Can I make the pie dairy-free?
Yes, you can make a dairy-free version of this No-Bake Marshmallow Pumpkin Pie. Use dairy-free whipped topping (such as coconut or almond-based Cool Whip) and substitute dairy-free butter for the melted butter in the crust. You can also check for dairy-free marshmallow creme to make it entirely dairy-free.
More Relevant Recipes
- Pumpkin Pie Dip: Easy Recipe: This creamy, fall-inspired dip combines all the delicious flavors of pumpkin pie, perfect for dipping your favorite treats. It’s a quick and simple no-bake dessert that’s ideal for sharing at gatherings, much like the No-Bake Marshmallow Pumpkin Pie.
- Pumpkin Cheesecake Bars Recipe: If you love pumpkin desserts with a creamy, rich texture, these pumpkin cheesecake bars are a must-try. Similar to the marshmallow pie, they offer the perfect balance of sweet and spice, making them an excellent fall treat.
- Pumpkin Cheesecake Dip: This indulgent dip combines the creamy texture of cheesecake with the flavors of pumpkin and spices, offering a light and flavorful dessert option. It’s a perfect match for those who love no-bake desserts, just like the Marshmallow Pumpkin Pie.
No-Bake Marshmallow Pumpkin Pie
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 slices
- Diet: Vegetarian
Description
This No-Bake Marshmallow Pumpkin Pie is a creamy, seasonal dessert that’s perfect for fall. Combining the sweet flavors of pumpkin, marshmallow creme, and Cool Whip, all nestled in a buttery graham cracker crust, this pie is simple to make and requires no baking! Ideal for busy holiday seasons or when you want a hassle-free dessert that everyone will love.
Ingredients
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 jar (7 ounces) marshmallow creme
- 1 tub (8 ounces) Cool Whip, thawed
- Extra Cool Whip or whipped cream, for garnish
- Ground cinnamon, for dusting
Instructions
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and granulated sugar. Add the melted butter and stir until well coated. Press into a 9-inch pie dish. Chill in the refrigerator while you prepare the filling.
- Make the Filling: In a large bowl, mix pumpkin puree and pumpkin pie spice. Add marshmallow creme and beat with a hand mixer until smooth and fluffy. Fold in Cool Whip until combined.
- Assemble the Pie: Spoon the pumpkin filling into the chilled graham cracker crust. Spread evenly and smooth the top. Refrigerate for at least 4 hours or overnight to set.
- Serve: Garnish with extra Cool Whip or whipped cream and a light dusting of cinnamon. Slice and serve chilled.
Notes
- Make sure to allow the pie to chill for at least 4 hours for the filling to set properly.
- If you’re short on time, prepare the pie the night before to let it set overnight.
- For a different flavor, you can add a layer of caramel sauce on top before serving.
- Store leftovers in the fridge for up to 3 days, covering it to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 22g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg