No bake marshmallow pumpkin pie is a sweet and fluffy twist to classic pumpkin pie. Marshmallow, Cool whip, and pumpkin combine to make a delicious pumpkin pie in a store-bought graham cracker crust. 

I hope no one is sick of pumpkin just yet because I feel like I am just getting started with all the pumpkin recipes. Since it’s officially Fall I can go crazy with the pumpkin recipes, right?! I love love love all the pumpkin recipes.
Pumpkin pie with some freshly whipped cream is so yummy. But, I also like to play around and share twists to the classic recipes. 

Which is how this marshmallow pumpkin pie came about. It’s no bake so it’s really easy and anyone could make this. The texture is a bit different than classic pumpkin pie because you don’t bake it. 

It’s a light, fluffy texture almost like a cream pie. Top it with freshly whipped cream and it’s a sweet twist to pumpkin pie
  • 1 bag (10 oz) large marshmallows
  • 1 cup pure pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 carton (8 oz) Cool Whip (thawed)
  • 1 (9-inch) store-bought graham cracker crust
You can make this recipe here
Recipe Notes
As with any no bake pie, you can make this pie several days ahead of time. The pie actually gets better with more fridge time. Making it 2 days in advance would work just fine. A lot of readers who have tried this have actually said they like it better on day 2. So you can easily make this pie 1-2 days in advance of when you need to serve it. 
Make sure you are using the PURE PUMPKIN not the pumpkin pie filling. 

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