This almost no-bake pumpkin marshmallow pie couldn't be easier! It has the flavor of pumpkin pie with a lighter texture.
I host Thanksgiving almost every year. I plan everything from the meal (appetizers to desserts), the table decorations, all of it. By the end, yes, my back is aching, but I love to do it.
Some things that make it easier to making as many dishes in advance (or prepping what parts I can), and making simpler desserts like this almost no-bake pumpkin marshmallow pie. It's a bit lighter in texture than traditional pumpkin pie, yet not as light as my pumpkin cream pie.
The filling for this pie has just 8 ingredients, most of which you probably already have on-hand.
- Pumpkin: use puree (homemade or canned), not canned pumpkin pie filling
- Marshmallows: I used brand-name large marshmallows
- Heavy whipping cream: this gets whipped with the sugar and vanilla and folded with the marshmallow mixture to lighten the texture. If you need to stay dairy free, substitute 2 cups of thawed non-dairy whipped topping.
- Spices and salt. If you don't have pumpkin pie spice on-hand, combine ¼ teaspoon cinnamon with ⅛ teaspoon nutmeg and ⅛ teaspoon cloves. Don't forget the additional 1 teaspoon of cinnamon!
See recipe card for quantities.
What does it mean to "fold"?
Folding is the term used when combining a heavy-textured mixture with a lighter one, particularly one that's had air whipped into it.
To fold ingredients together, you'll need a spatula. Spoon about a third of the whipped cream into the bowl of pumpkin-marshmallow mixture.
Starting at the back of the bowl, cut down the spatula vertically through the two mixtures, across the bottom of the bowl and up the nearest side, flipping some of the pumpkin mixture on top of the whipped cream. Give the bowl a slight turn and repeat. Repeat folding and turning the bowl until only a few streaks of whipped cream remain, then add another third and continue folding until only a few streaks remain.
Add the final third of the whipped cream and fold until the two are completely mixed and no streaks of whipped cream remain. The key is to work quickly but gently so as not to deflate the whipped cream.
Make it Completely No-Bake
No time to bake a graham cracker crust? Use a store-bought one! A standard graham cracker crust might be a bit too small to hold all of the filling, but if you can find it, the "2 extra servings" size is just right for the filling plus a whipped cream border.
You'll need a saucepan with a heavy bottom to melt the marshmallows. Keep the heat low and stir often!
I already mentioned the spatula for folding, and an offset spatula can be helpful for smoothing the filling into an even layer.
Store the pumpkin marshmallow pie in the refrigerator, covered with a piece of plastic wrap. Leftover pie should keep for 2 to 2 days.
Use stabilized whipped cream to pipe a decorative border around the edge. Adding 1 ½ teaspoons of cornstarch for every ½ cup of heavy cream will keep your whipped cream from deflating and weeping when the pie is stored in the refrigerator.
For the crust
- 1 ½ cups (5.25 oz/150 g) graham cracker crumbs (about 10 full sheet graham crackers)
- 5 tablespoons (2.5 oz/72 g) unsalted butter, melted
- ¼ cup (1.75 oz/50 g) granulated sugar
For the filling
- 10 oz (285 g) marshmallows
- 1 cup (8 oz/225 g) pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup (8 fl oz/250 mL) heavy whipping cream, chilled
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- Preheat your oven to 300 degrees F (149 degrees C).
- Mix together the graham cracker crumbs, butter and sugar. Press into the bottom of a 9-inch pie plate.
- Bake for 10 minutes. Remove to a wire rack, and allow to cool completely.
- Place the marshmallows in a heavy-bottomed saucepan over low heat. Stir frequently until the marshmallows begin to melt. Add the pumpkin puree, cinnamon, pumpkin pie spice, and salt. Stir frequently until the marshmallows are completely melted.
- Transfer the mixture to a mixing bowl and let cool for 30 minutes.
- After the pumpkin mixture has cooled for 30 minutes, whip the heavy cream ot soft peaks. Add the sugar and vanllla, and continue whipping to stiff peaks.
- Fold the whipped cream into the pumpkin mixture. Pour into the graham cracker crust.
- Chill for at least 4 hours, preferably overnight.
To make this pie completely no bake, use a (6 oz) store-bought graham cracker crust.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 196mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Copycat Pumpkin Spice Latte from For the Love of Food Blog
Breakfast and Breads
- Overnight Pumpkin Waffles from A Kitchen Hoor's Adventures
- Pumpkin Butter from Cheese Curd In Paradise
- Pumpkin Chocolate Chip Muffins from Palatable Pastime
- Pumpkin Seed Granola from Eat Move Make
Mains, Salads, and Sides
- Pumpkin Sausage Quesadillas from Our Good Life
- Pumpkin Risotto with Goat Cheese & Cranberries from Sweet Beginnings
- Eggnog Pumpkin Pie from The Spiffy Cookie
- Pumpkin Crepes from Cindy's Recipes and Writings
- Pumpkin Upside Down Cake from A Little Fish in the Kitchen
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.