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No-bake pumpkin pie slice topped with whipped cream and cinnamon.
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5 from 1 vote

No-Bake Pumpkin Pie

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.
Prep Time30 mins
Chill Time4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 268kcal
Author: Aimee Mars

Equipment

  • 9-inch Pie Dish
  • Small Heavy-Bottomed Saucepan
  • Measuring Cups and Spoons
  • Mixing Bowl
  • Rubber Spatula

Ingredients

  • cups Graham Cracker Crumbs
  • 1/4 cup Sugar
  • 1/3 cup Butter melted
  • 24 large Marshmallows
  • 1 15 ounce can Pumpkin Puree
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Allspice
  • 1/4 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.

Nutrition

Serving: 1slice | Calories: 268kcal | Carbohydrates: 43g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 281mg | Potassium: 64mg | Fiber: 1g | Sugar: 26g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg