If you’re on the hunt for a dessert that combines the warm, cozy flavors of autumn with a fluffy, dreamy texture, this Pumpkin Marshmallow Pie Recipe is your new best friend. It’s the perfect balance of sweet pumpkin spice, gooey marshmallow, and silky whipped topping nestled in a crisp graham cracker crust. Whether you need a show-stopping dish for Thanksgiving or a delightful treat to brighten up any day, this pie will soon become your go-to dessert — trust me, it’s absolutely irresistible.
Ingredients You’ll Need
The beauty of this Pumpkin Marshmallow Pie Recipe lies in its simple, yet thoughtfully chosen ingredients. Each one plays a star role, whether it’s building the luscious texture, adding that signature fall flavor, or giving the pie its irresistible crumbly base.
- 10 oz bag of large marshmallows: These create the incredible gooey, fluffy body that sets this pie apart from traditional pumpkin desserts.
- 1 cup pumpkin puree: The heart and soul of this recipe, delivering rich pumpkin flavor and gorgeous color.
- 1 tsp pumpkin pie spice: A warm blend of cinnamon, nutmeg, and cloves that brings the perfect cozy kick.
- ¼ tsp salt: Just a pinch to balance sweetness and enhance all the flavors.
- 8 oz Cool Whip topping: This adds a light, creamy element that keeps the texture airy and smooth.
- 1 pre-made graham cracker crust: The sweet, crunchy crust that perfectly holds all that wonderful filling.
How to Make Pumpkin Marshmallow Pie Recipe
Step 1: Melt the Marshmallows and Pumpkin Puree
Start things off by placing the marshmallows and pumpkin puree in a large pot over medium-high heat. Stir frequently to prevent sticking as the marshmallows melt and blend together with the pumpkin. This step creates a wonderfully thick and sticky base that’s key to the pie’s unique texture.
Step 2: Incorporate the Spices and Salt
Once your mixture is smooth and melted, remove the pot from the heat. Add in your pumpkin pie spice and salt, stirring until everything is evenly combined. This spiced mix is what will give your pie that signature warm flavor that tastes like fall in every bite.
Step 3: Cool the Mixture
Set the pot aside and allow the marshmallow-pumpkin mixture to cool for 30 to 45 minutes. Cooling is crucial to prevent the next ingredient from melting and to help the filling set to the right consistency.
Step 4: Fold in the Cool Whip
Gently fold the Cool Whip topping into your cooled pumpkin mixture. Take your time here – folding carefully keeps the filling light and fluffy rather than dense. This step gives the pie its silky, creamy mouthfeel.
Step 5: Assemble the Pie
Pour the luscious filling into your prepared graham cracker crust. Use a spatula to smooth the top for a neat, inviting finish that will impress everyone at first glance.
Step 6: Chill Thoroughly Before Serving
Cover the pie and refrigerate it for at least 8 hours — overnight is perfect. This chilling time allows the pie to fully set, developing a wonderful texture that slices beautifully and tastes even better the next day.
How to Serve Pumpkin Marshmallow Pie Recipe
Garnishes
To make your Pumpkin Marshmallow Pie Recipe even more irresistible, consider garnishing with a sprinkle of cinnamon or nutmeg on top. A few toasted marshmallows or a drizzle of caramel sauce add extra flair for serving to guests or making the moment special.
Side Dishes
This pie pairs wonderfully with hot beverages like coffee, chai tea, or even a spiced hot chocolate, highlighting its warm fall flavors. A scoop of vanilla ice cream or a dollop of freshly whipped cream can also balance the sweetness for a truly decadent dessert experience.
Creative Ways to Present
For a festive touch, serve your Pumpkin Marshmallow Pie Recipe in individual glass jars layered with crushed graham crackers or decorate with edible autumn leaves. You can also create mini versions in tart shells for a delightful bite-sized treat that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie in the refrigerator covered tightly with plastic wrap or in an airtight container. It will stay fresh and delicious for up to 3 days, making it a perfect make-ahead dessert.
Freezing
While the texture of the marshmallow filling is best enjoyed fresh, you can freeze the pie for up to 1 month. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge before serving.
Reheating
Since this pie is meant to be served chilled, reheating is not recommended. Instead, let it come to room temperature for about 15 minutes if you prefer a softer texture, then enjoy.
FAQs
Can I use homemade pumpkin puree for this Pumpkin Marshmallow Pie Recipe?
Absolutely! Homemade pumpkin puree works wonderfully and can add even more freshness and depth of flavor to the pie. Just make sure it’s well blended and drained of excess moisture before using.
Is it possible to substitute Cool Whip with whipped cream?
Yes, you can use freshly whipped cream as a substitute for Cool Whip. It will make the pie a bit creamier and less sweet, so adjust your preferences accordingly.
How long does the Pumpkin Marshmallow Pie need to chill?
To get the best texture and flavor, chill the pie for at least 8 hours. Overnight chilling is ideal, allowing it to fully set and making slicing clean and easy.
Can I make this pie gluten-free?
Definitely! Just use a gluten-free graham cracker crust or another gluten-free crust of your choice, and the rest of the ingredients are naturally gluten-free.
What if I want a more intense pumpkin flavor?
If you love pumpkin, you can increase the puree slightly or add a touch more pumpkin pie spice. Just be careful not to overpower the delicate balance of sweetness and creaminess.
Final Thoughts
I couldn’t recommend this Pumpkin Marshmallow Pie Recipe more if you want to wow your friends and family with something both easy and unforgettable. With its fluffy texture, cozy flavors, and beautiful presentation, it’s a recipe you’ll return to again and again. So grab those simple ingredients, get cooking, and bring that perfect slice of autumn happiness to your table!
Print
Pumpkin Marshmallow Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
A no-bake, creamy Pumpkin Marshmallow Pie featuring a sweet blend of pumpkin puree, warm melted marshmallows, and cool whipped topping set in a graham cracker crust. Perfect for fall gatherings or a cozy dessert with vibrant autumn flavors and a fluffy, light texture.
Ingredients
Pie Base
- 1 pre-made graham cracker crust (9-inch)
Filling
- 10 oz bag of large marshmallows
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 8 oz Cool Whip topping
Instructions
- Melt Ingredients: In a large pot over medium-high heat, melt the 10 oz bag of large marshmallows together with 1 cup pumpkin puree, stirring frequently to create a smooth, combined mixture.
- Season the Mixture: Remove the pot from heat and stir in 1 tsp pumpkin pie spice and ¼ tsp salt until well blended and evenly distributed throughout the mixture.
- Cool the Filling: Let the mixture cool for 30 to 45 minutes until it thickens and is no longer hot to the touch, preparing it for the whipped topping addition.
- Fold in Cool Whip: Gently fold in 8 oz of Cool Whip topping to the cooled pumpkin mixture, combining thoroughly but carefully to maintain a light, fluffy texture.
- Assemble the Pie: Pour the blended filling into the 9-inch pre-made graham cracker crust and smooth the top evenly with a spatula.
- Chill: Cover the pie and refrigerate for at least 8 hours or overnight to allow the filling to fully set and flavors to meld before serving.
Notes
- Ensure the marshmallow and pumpkin mixture is cooled before adding Cool Whip to prevent melting and loss of fluffy texture.
- This pie is best served chilled and can be stored in the refrigerator up to 3 days.
- For a gluten-free version, use a gluten-free graham cracker crust.
- You can add a sprinkle of extra pumpkin pie spice or cinnamon on top before serving for garnish.
