No-Bake Marshmallow Pumpkin Pie

This isn’t your grandma’s pumpkin pie (though we love her too). This one is light, creamy, and has a subtle sweetness from marshmallows instead of loads of sugar. The texture is soft and mousse-like, thanks to the combo of whipped topping and marshmallow, and it sets beautifully in the fridge. One slice in, and you’ll be hooked.

I started making this one year when our oven was already packed with turkey, stuffing, and dinner rolls. I needed a dessert that could chill in the fridge and still wow the crowd. This pie did exactly that—and it’s now part of our fall dessert rotation every single year.

Why You’ll Love This Recipe

• No oven needed – Perfect when the oven is busy (or when it’s too hot to bake).
• Super creamy and light – Like pumpkin pie meets marshmallow mousse.
• Make-ahead friendly – Chill it overnight and serve when you’re ready.
• Crowd-pleaser – Everyone from kids to adults loves it.
• Minimal ingredients – 6 simple ingredients and a premade crust.

Prep Time and Servings

Total Time: 15 minutes active + 4 hours chilling (overnight is best)
Servings: 8 slices
Calories per slice: 290
Protein: 3g | Carbs: 32g | Fat: 15g

Ingredients

• 1 (9-inch) graham cracker crust (store-bought or homemade)
• 1 cup canned pure pumpkin (not pumpkin pie filling)
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon cinnamon (optional, for extra warmth)
• 2 cups mini marshmallows
• ⅓ cup milk (whole or 2%)
• 1 ½ cups whipped topping (like Cool Whip), thawed
• Optional toppings: whipped cream, cinnamon, crushed graham crackers, chopped pecans

Ingredient Notes

• Pumpkin: Make sure you’re using pure pumpkin puree, not the pre-sweetened pie mix.
• Mini marshmallows: They melt faster and more evenly than large ones.
• Milk: Helps melt the marshmallows into a creamy base.
• Whipped topping: Gives the pie its signature fluffy texture—just fold it in gently.
• Graham cracker crust: Store-bought makes this a true no-bake recipe, but homemade adds extra love!

Step-by-Step Instructions

1. Melt the marshmallows

In a medium saucepan over low heat, combine the marshmallows and milk. Stir constantly until the marshmallows are completely melted and smooth. This takes about 5 minutes—don’t walk away!

Once melted, remove from heat and let the mixture cool for about 10 minutes.

2. Mix in the pumpkin

Once the marshmallow mixture has cooled slightly, whisk in the pumpkin puree, pumpkin pie spice, and cinnamon (if using). Mix until smooth and fully combined.

3. Fold in whipped topping

Gently fold the whipped topping into the pumpkin mixture using a rubber spatula. Mix until no streaks remain, but don’t overmix—you want to keep that light, airy texture.

4. Fill and chill

Pour the pumpkin-marshmallow filling into the graham cracker crust and smooth the top with a spatula.

Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully set.

5. Garnish and serve

Right before serving, top with additional whipped cream, a sprinkle of cinnamon, or a handful of chopped pecans if you want to get fancy.

Slice and serve chilled!

How to Serve

This pie is best served cold, straight from the fridge. Here are some fun serving ideas:

• With a dollop of whipped cream and a dusting of cinnamon
• Garnished with mini marshmallows and crushed graham crackers
• Topped with a drizzle of caramel sauce
• Served with hot apple cider or pumpkin spice lattes

Tips for Success

1. Let the marshmallow mixture cool before folding in whipped topping to avoid melting it.
2. Use a premade crust for a no-fuss dessert—but feel free to make your own if you prefer.
3. Chill overnight if you can—it sets firmer and slices beautifully.
4. Fold gently—don’t stir too hard or you’ll deflate the whipped topping.
5. Customize toppings to suit your vibe—sweet, nutty, crunchy, or all of the above.

Variations

• Chocolate Swirl: Drizzle melted chocolate over the pie before chilling for a mocha vibe.
• Gingersnap Crust: Swap graham crackers for crushed gingersnaps for extra spice.
• Maple Marshmallow Pie: Add 1 tablespoon maple syrup to the pumpkin mix.
• Vegan Version: Use dairy-free marshmallows, plant-based milk, and whipped coconut cream.

Storage Tips

To Store:
Keep covered in the fridge for up to 4 days. The filling stays smooth and creamy!

To Freeze:
Freeze whole or in slices—wrap tightly in plastic and foil. Thaw in the fridge overnight before serving.

FAQ

Can I use pumpkin pie filling instead of puree?
It’s not recommended—the filling already has sugar and spices, which can throw off the balance.

Can I use whipped cream instead of Cool Whip?
Yes, but make sure it’s stabilized whipped cream so it holds its shape after chilling.

How do I make my own graham cracker crust?
Mix 1½ cups graham cracker crumbs with 6 tablespoons melted butter and 2 tablespoons sugar. Press into a 9-inch pie pan and chill before filling.

What if I don’t have mini marshmallows?
You can chop large ones into smaller pieces—they’ll melt the same way.

Can I make this a day ahead?
Yes! This pie is even better the next day once it’s had time to chill.

Conclusion

This No-Bake Marshmallow Pumpkin Pie is cozy, creamy, and surprisingly simple. It’s everything you love about fall desserts—spiced, sweet, and satisfyingly fluffy—but without the need for an oven. Whether you’re hosting a holiday meal or just want a low-effort dessert that tastes high-effort, this pie is going to be a seasonal favorite.

Make it once and it’s sure to become part of your fall traditions. If you try it, tag me—I’d love to see your pumpkin pie magic!

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