This no bake marshmallow pumpkin pie is a light, fluffy twist on the traditional pumpkin pie. I blend melted marshmallows, pumpkin puree, and whipped topping into a creamy filling that’s poured into a graham cracker crust. It’s quick to prepare, doesn’t require baking, and chills into a dreamy dessert that’s perfect for fall—or any time I want a sweet treat without the oven. No Bake Marshmallow Pumpkin Pie

Why I Love This Recipe

I love how effortless this recipe is. There’s no need to turn on the oven, and the combination of pumpkin and marshmallow gives the pie a creamy, mousse-like texture that feels extra special. It’s a go-to for busy days or when I need a quick dessert for guests. Plus, it’s light, not overly sweet, and always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large marshmallows
Pure pumpkin puree
Ground cinnamon
Pumpkin pie spice
Salt
Cool Whip (thawed)
Graham cracker pie crust (9-inch, store-bought)

Directions

I add the marshmallows, pumpkin puree, cinnamon, pumpkin pie spice, and salt to a saucepan and melt everything together over low to medium-low heat, stirring until smooth.
I remove the pan from the heat and allow the mixture to cool completely to room temperature.
Once cool, I fold in the thawed Cool Whip until the filling is light and fluffy.
I spread the mixture evenly into the graham cracker crust.
I cover the pie and refrigerate it for at least 8 hours or overnight, until fully set.
Before serving, I like to top it with extra whipped topping or a sprinkle of cinnamon.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Chill Time: 8 hours
Total Time: 8 hours 15 minutes

Variations

For extra spice, I add a pinch of nutmeg or clove to the filling.
I sometimes use a gingersnap or chocolate cookie crust for a bolder flavor.
A drizzle of caramel or a handful of chopped pecans on top adds a tasty crunch.
Instead of Cool Whip, I occasionally use homemade whipped cream, though it’s best served within a day or two.
For a festive twist, I fold in a handful of mini chocolate chips or crushed graham crackers.

Storage/Reheating

I store leftover pie in the refrigerator, covered, for up to 5 days. Since it’s a no-bake dessert, there’s no reheating required. I always serve it cold, straight from the fridge, and it holds up beautifully.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, I can use mini marshmallows if that’s what I have on hand. They melt more quickly but measure slightly differently, so I adjust the quantity accordingly.

Can I freeze this pie?

I don’t recommend freezing it. The texture becomes grainy after thawing, and the fluffy consistency is best enjoyed fresh from the refrigerator.

Is homemade whipped cream a good substitute for Cool Whip?

It can work if I whip it to stiff peaks and use it right away. However, homemade whipped cream doesn’t hold up as long as Cool Whip, so I serve the pie within a day or two if I go this route.

Do I need to let the filling cool before adding the Cool Whip?

Yes, I always let the pumpkin mixture cool completely before folding in the whipped topping. If it’s too warm, it will melt the Cool Whip and ruin the texture.

How far in advance can I make this pie?

I usually make it the day before I need it. It sets perfectly overnight and is ready to serve straight from the fridge the next day.

Conclusion

This no bake marshmallow pumpkin pie has become a favorite in my dessert rotation. It’s simple, fast, and delicious with a unique creamy texture that sets it apart from traditional pumpkin pie. Whether I need a quick dessert or a crowd-pleaser for the holidays, this recipe always delivers.