This No-Bake Pumpkin Pie has a sweet fluffy marshmallow and pumpkin spice filling with a crumbly graham cracker crust for one unique pie. Indulge in something different this fall or Thanksgiving and change up your dessert.
Why This Recipe Works
Traditional Pumpkin Pie is always a staple on my Thanksgiving table so I’m not one to replace it, but rather add to it during the holidays. So while some staples remain I do have several rotating dishes on my holiday menus that are different. Pies such as this one bring a new twist to classic ones.
With a fluffy cream pie texture and a marshmallow pumpkin filling, this might just become one of your staples each year. Even better, there’s no baking involved, which not only allows you to save space in your already packed oven but saves you time for preparing your feast.
This unique pie is a welcome change or addition to any Thanksgiving dessert spread and it can be made with a regular pie crust or a Graham Cracker Crust.
Ingredients Needed
Ingredient Notes:
- Pumpkin Puree: You will need pumpkin puree for this recipe, not pumpkin pie mix or filling, which is already sweetened and has other added ingredients.
- Spices: you can use allspice and cinnamon or swap them out for pumpkin pie spice.
- Marshmallows: for this recipe, I recommend using the large-sized marshmallows instead of the small ones because they melt too quickly and burn easier than the larger ones.
If you plan on purchasing a store-bought graham cracker crust then you can omit the butter, sugar, and graham cracker crumbs from the ingredients.
Step-by-Step Instructions
- Prepare the pie crust. In a large mixing bowl combine the graham cracker crumbs and sugar until fully mixed.
- Press the graham cracker mixture into a 9-inch sized pie dish making sure to completely cover the bottom and the sides of the dish. Use the flat back of a measuring cup to press the mixture together to get an even crust.
- Melt the marshmallows. In a small heavy-bottomed saucepan, melt the marshmallows over low heat, stirring continuously (some browning will happen on the bottom of the pan).
- Remove the saucepan from the heat and stir in the pumpkin, cinnamon, allspice, and salt. Allow the mixture to cool to room temperature (you can place it in the fridge for 10 to 15 minutes to speed this step up).
- Fold in the Cool Whip. Once cooled fold in the Cool Whip using a rubber spatula and then place it into the prepared pie crust. Smooth the top with the spatula.
- Chill. Place the pie in the fridge to chill for a minimum of 4 hours before slicing and serving it.
Recipe Notes and Tips
- When melting the marshmallows keep your stove temperature low, which takes longer, but the marshmallows will burn otherwise. Some burning on the bottom of the pan is okay.
- Allow the marshmallow pumpkin mixture to cool before you fold the Cool Whip in. This will keep the pie filling fluffy.
- When folding the Cool Whip or whipped topping into the pie filling mixture using a rubber spatula. It takes a little bit of time to get it folded in completely but this will ensure a nice smooth pie filling.
- You can use your favorite pie crust for this recipe and in fact, it tastes delicious with a traditional flaky pie crust. For a unique flavor, I like to use different kinds of cookies such as gingerbread or Biscoff instead of graham crackers for a flavor change.
- When pressing the graham cracker mixture into the pie dish using the back of a measuring cup to make it smooth and even.
- Save time by using a pre-made store-bought graham cracker crust.
- For the best taste place this pie in the fridge for a minimum of 4 hours to allow it to firm up before you plan on serving it.
FAQs
Yes, you can prepare this pie up to 2 days in advance of when you plan on serving it. Keep it stored in the fridge until you plan on slicing and serving it.
Yes, you can make your own whipped cream and use that instead of Cool Whip.
Yes, you can freeze this pie. Leave off any additional whipped topping, but you can fully prepare and then chill this pie in the fridge first before wrapping it and moving it to the freezer. It will last for about 2 months in the freezer.
Related Recipes
If you made this No-Bake Pumpkin Pie I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
No-Bake Pumpkin Pie
Equipment
- 9-inch Pie Dish
- Small Heavy-Bottomed Saucepan
- Measuring Cups and Spoons
- Mixing Bowl
- Rubber Spatula
Ingredients
- 1½ cups Graham Cracker Crumbs
- ¼ cup Sugar
- ⅓ cup Butter melted
- 24 large Marshmallows
- 1 15 ounce can Pumpkin Puree
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Allspice
- ¼ teaspoon Salt
- 8 ounces Cool Whip thawed
Instructions
Graham Cracker Crust
- In a large mixing bowl combine the graham cracker crumbs and sugar until fully mixed.
- Pour the melted butter into the bowl and mix until full combined.
- Press the graham cracker mixture into a 9-inch sized pie dish making sure to completely cover the bottom and the sides of the dish.
Pie Filling
- In a small heavy-bottomed saucepan, melt the marshmallows over low heat, stirring continuously (some browning will happen on the bottom of the pan).
- Remove the saucepan from the heat and stir in the pumpkin, cinnamon, allspice, and salt. Allow the mixture to cool to room temperature (you can place it in the fridge for 10 to 15 minutes to speed this step up).
- Once cooled fold in the Cool Whip using a rubber spatula and then place it into the prepared pie crust. Smooth the top with the spatula.
- Place the pie into the fridge to chill for a minimum of 4 hours before slicing and serving it.
Notes
- When melting the marshmallows keep your stove temperature low, which takes longer, but the marshmallows will burn otherwise. Some burning on the bottom of the pan is okay.
- Allow the marshmallow pumpkin mixture to cool before you fold the Cool Whip in. This will keep the pie filling fluffy.
- When folding the Cool Whip or whipped topping into the pie filling mixture using a rubber spatula. It takes a little bit of time to get it folded in completely but this will ensure a nice smooth pie filling.
- You can use your favorite pie crust for this recipe and in fact, it tastes delicious with a traditional flaky pie crust. For a unique flavor, I like to use different kinds of cookies such as gingerbread or Biscoff instead of graham crackers for a flavor change.
- When pressing the graham cracker mixture into the pie dish using the back of a measuring cup to make it smooth and even.
- Save time by using a pre-made store-bought graham cracker crust.
- For the best taste place this pie in the fridge for a minimum of 4 hours to allow it to firm up before you plan on serving it.
