Easy No-Bake Marshmallow Pumpkin Pie Recipe

If you’re searching for a delightful and fuss-free dessert to celebrate autumn, this No-Bake Marshmallow Pumpkin Pie is exactly what you need. Combining creamy pumpkin filling with the sweet, airy texture of marshmallows, this pie delivers rich flavor and smooth texture without turning on the oven. Perfect for busy days or last-minute guests, this dessert is a must-try for pumpkin lovers wanting an easy, effortless fall treat.

Why You’ll Love This Recipe

• Easy and Quick: It comes together in minutes with no oven required, saving you time and effort in the kitchen.
• Creamy Texture: The marshmallows create a light, fluffy pumpkin filling that melts in your mouth perfectly.
• Perfect for Fall: It captures classic pumpkin spice flavors with a fun, sweet twist ideal for autumn gatherings.
• Kid-Friendly: This recipe is great for all ages, making it a hit at family dinners and holiday parties.
• Customizable: Easily tailored to suit dietary preferences or to add your favorite toppings and flavors.

Ingredients You’ll Need

These simple ingredients work wonderfully together to create a luscious, creamy pie base with the perfect hint of pumpkin spice and sweetness from marshmallows. Each has a distinct role, whether it’s building texture, adding flavor, or enhancing color.

• Graham Cracker Crust: A crunchy, buttery crust that forms the perfect base with a hint of sweetness.
• Pumpkin Puree: The heart of the pie, providing natural pumpkin flavor and smoothness.
• Marshmallow Fluff: Adds sweetness and that signature fluffy texture that makes the pie light.
• Whipped Cream: Folded in for creaminess and a soft finish to the filling.
• Spices (Cinnamon, Nutmeg, Ginger): Bring warmth and traditional pumpkin pie flavors.
• Sweetened Condensed Milk: Enhances sweetness and richness without heaviness.
• Vanilla Extract: Rounds out flavors with a mild, comforting aroma.
• Butter: Binds the crust ingredients and adds luscious flavor.

Variations for No-Bake Marshmallow Pumpkin Pie

Feel free to get creative with this No-Bake Marshmallow Pumpkin Pie recipe by swapping ingredients or adding new flavors. It’s incredibly adaptable, so you can personalize it without complicating the process.

• Nut-Free Version: Swap graham crackers for gluten-free or nut-free cookies for allergy-friendly crusts.
• Vegan Twist: Use coconut whipped cream and maple syrup instead of condensed milk and dairy whipped cream.
• Chocolate Swirl: Add melted chocolate to the filling or drizzle on top for a decadent finish.
• Spiced Up: Increase cinnamon or add cloves for an even bolder spice profile.
• Ginger Crust: Mix ground ginger into the crust for an extra zing that complements the pumpkin.

How to Make No-Bake Marshmallow Pumpkin Pie

Step 1: Prepare the Crust

Begin by crushing graham crackers into fine crumbs. Mix these with melted butter until everything is evenly combined. Press the mixture firmly into a pie pan to create a sturdy crust foundation. This sets the stage for your creamy filling and adds a satisfying crunch in every bite.

Step 2: Mix the Pumpkin Filling

In a large bowl, combine pumpkin puree with sweetened condensed milk, cinnamon, nutmeg, ginger, and vanilla extract. Stir thoroughly to incorporate the warm spices that bring the pie’s festive flavor.

Step 3: Fold in Marshmallow Fluff and Whipped Cream

Gently fold the marshmallow fluff and whipped cream into the pumpkin mixture. This step is crucial to maintain the light airy texture. Mix carefully until smooth and fluffy with no lumps.

Step 4: Assemble the Pie

Pour the creamy pumpkin and marshmallow filling into your prepared graham cracker crust. Smooth the top evenly with an offset spatula or the back of a spoon for a polished look.

Step 5: Chill and Set

Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the filling to set perfectly, delivering the ideal texture with every slice.

Pro Tips for Making No-Bake Marshmallow Pumpkin Pie

• Use Room Temperature Ingredients: It helps everything blend together smoothly for consistent texture.
• Don’t Overmix: Fold pumpkin and marshmallow fluff gently to keep lightness and avoid deflating the filling.
• Secure Crust Well: Press firmly to prevent cracking or crumbling when serving.
• Refrigerate Properly: Chilling adequately ensures the pie holds shape and enhances flavor.
• Serve Chilled: This pie tastes best cold, maintaining its creamy texture and balanced sweetness.

How to Serve No-Bake Marshmallow Pumpkin Pie

Garnishes

Top with a dollop of freshly whipped cream, a sprinkle of cinnamon, or even toasted mini marshmallows to enhance both presentation and taste. These simple touches elevate the pie and bring out its cozy fall charm.

Side Dishes

Pair your pie with a scoop of vanilla ice cream or a cup of hot spiced cider for a delightful combination that complements its creamy texture and pumpkin flavor.

Creative Ways to Present

Serve individual mini pies in mason jars or clear cups to impress guests at parties. Alternatively, garnish slices with chopped toasted pecans or pecan praline for added crunch and visual appeal.

Make Ahead and Storage

Storing Leftovers

Keep leftover pie covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3 days while maintaining its texture and flavor.

Freezing

You can freeze this pie wrapped well in foil or plastic wrap to avoid freezer burn. Allow it to thaw overnight in the fridge before serving to keep the creamy consistency intact.

Reheating

This dessert is best enjoyed cold, so avoid reheating. If desired, you can leave it at room temperature for 10-15 minutes before serving to soften slightly.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but fresh pumpkin should be cooked and pureed finely before use to maintain the smooth texture needed for the filling.

Is marshmallow fluff necessary in this recipe?

Marshmallow fluff is key to achieving the signature light and fluffy texture, though you can substitute with melted marshmallows if fluff is unavailable.

Can I make this pie gluten-free?

Absolutely! Use gluten-free graham crackers or cookies for the crust, and double-check that all other ingredients meet gluten-free standards.

How long does this pie keep in the refrigerator?

Stored properly in an airtight container, it stays fresh for up to 3 days.

Is this recipe suitable for kids?

Definitely! It’s sweet, creamy, and mild in spices, making it an excellent dessert option for children and adults alike.

Final Thoughts

If you love pumpkin pie but dread the hassle of baking, this No-Bake Marshmallow Pumpkin Pie is your new best friend. It offers all the cozy seasonal flavors in a smooth and creamy form, ready to impress with minimal effort. Give this easy and delightful treat a try and make your fall desserts unforgettable!

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