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.

No-Bake Marshmallow Pumpkin Pie: Easy & Delicious Fall Dessert

Name: No-Bake Marshmallow Pumpkin Pie
Prep time: 15 min
Cook time: PT-488344H53M42S
Total time: 4 h 15 min
Cuisine: American
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

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

Scale

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

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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