Easy Fluffy Marshmallow Pumpkin Pie: No-Bake Delight

Pumpkin pie is the ultimate fall dessert, but baking one from scratch can feel like a lot of work. Enter the No-Bake Marshmallow Pumpkin Pie: the fluffy, creamy, no-fuss alternative that will have everyone asking for seconds. With the delightful texture of marshmallows and the warm spices of pumpkin pie, this treat combines convenience and flavor in a way that’s downright magical. Best of all, you won’t even need to touch your oven.

Key Takeaways

• Fluffy, Creamy Texture: This pie is super light thanks to the marshmallows and Cool Whip.
• No-Bake Wonder: Perfect for those who love dessert but not baking.
• Make-Ahead Friendly: Tastes even better when made a day or two in advance.

Photo bySam Miller

Ingredients

You'll need the following goodies to whip up this pie:

• 1 bag (10 oz) large marshmallows
• 1 cup pure pumpkin (100% pure pumpkin, not the pie filling)
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 carton (8 oz) Cool Whip, thawed
• 1 pre-made graham cracker crust (6 oz)

Directions

1. Melt the Pumpkin and Marshmallows

• In a saucepan over low to medium-low heat, combine the marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir frequently. This part requires patience, but trust us—it’s worth it. If you crank up the heat to speed things up, you’ll end up with burned marshmallow gunk. Not fun.

2. Cool It Down

• Transfer the mixture into a bowl and let it cool for about 30 minutes. Pro tip: Spread it out in the bowl to speed up the cooling process. This is the perfect time to sneak in some taste-testing—you know, for science.

3. Fold in the Cool Whip

• Once the pumpkin mixture is room temp, fold in the Cool Whip. Don’t stir it aggressively; you’re folding here. Be gentle and watch it magically lighten in color and fluff up.

4. Assemble the Pie

• Spoon the pumpkin mixture into the graham cracker crust and smooth it out. Try not to eat all the filling with a spoon at this stage (no promises).

5. Chill Time

• Cover the pie with the plastic lid that came with the crust or wrap it up snugly in plastic wrap. Refrigerate for at least 8 hours, or better yet, overnight. The fridge time helps it thicken and makes the flavors come together like a beautiful autumn symphony.

6. Serve It Up

• Slice, serve, and top with some extra Cool Whip or freshly whipped cream for that extra bit of fancy. Bonus points if you dust it with a little extra cinnamon.

Photo bySam Miller

Side Dish Ideas

While pumpkin pie is typically a dessert, if you want to make it a part of a fall-themed feast, here are some fun side dishes that pair well with it:

• Maple-Glazed Carrots: Sweet and earthy flavors complement the spices in the pie.
• Apple and Walnut Salad: The crunchy texture contrasts nicely with the fluffy pie.
• Butternut Squash Soup: A warm, comforting starter to keep the fall vibes strong.

Nutritional Facts (Per Slice)

• Calories: 167 kcal
• Carbohydrates: 39 g
• Protein: 2 g
• Fat: 2 g
• Saturated Fat: 1 g
• Cholesterol: 5 mg
• Sodium: 196 mg
• Potassium: 94 mg
• Fiber: 1 g
• Sugar: 26 g
• Vitamin A: 4816 IU
• Calcium: 41 mg
• Iron: 1 mg

Prep Time and Chill Time

• Prep Time: 10 minutes
• Chill Time: 8 hours (or overnight)
• Total Time: 10 minutes active + 8 hours chill

Photo bySam Miller

Conclusion

This No-Bake Marshmallow Pumpkin Pie is like a warm hug on a chilly fall day—except it’s cold and fluffy and made of pumpkin and marshmallows. But you get what we mean! It’s perfect for potlucks, holiday gatherings, or just a sweet treat for when you’re feeling fancy but don’t want to bake. Best of all, it can be made ahead of time, giving you one less thing to worry about when prepping for your next festive feast.

So, what are you waiting for? Get your pie on, skip the oven drama, and let this no-bake wonder do the heavy lifting (or should we say chilling) for you.