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
Scale
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.
