Celebrate Autumn all year long with a no-bake pumpkin pie made with marshmallows and frozen whipped topping. Instead of baking, this Pumpkin Marshmallow Pie is made quickly and easily on the stove top. The delicious flavors of pure pumpkin, cinnamon, and a buttery graham cracker crust will be your next Fall favorite.
Compliment the pie with a Homemade Graham Cracker Pie Crust, which is super easy to make with only 3 ingredients.
The pie filling is made on the stove top easily, just dump and stir. No baking required.
Then, let it set up over night as the refrigerator does its magic.
Making Pumpkin Marshmallow Pie
Decide on your crust; are you making one or buying one?
Store bought crusts are great, I’m not knocking them at all.
However, if you have the 3 ingredients, and an extra 10 minutes, you can make your own Homemade Graham Cracker Pie Crust.
So, once you have your crust ready to go, let’s make the pie filling.
In a pot or sauce pan, add the marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt.
Please note, don’t use the pie filling, use the pure pumpkin.
Keep the heat on low, or maybe just to medium-low if you’re watching it.
Stir this often so the marshmallows don’t burn once they melt.
You’ll know it’s done when all of the marshmallows have completely melted and the mixture is smooth and creamy.
Next, dump this mixture into a large bowl and let it cool down. This takes about 30 minutes or so.
Thawing frozen whipped topping.
Depending on how much time you have when you start this pie, you can thaw the topping in the refrigerator, on the counter, in water, or in the microwave.
If I know I’m going to be making this pie the next day, I’ll put the frozen whipped topping into the refrigerator to thaw. This is the best way.
Or, you can set the container on the counter while you make the crust and pie filling, but this can sometimes take 2 hours to thaw.
You can also float a container of topping in a bowl of cold water for 30 to 40 minutes.
Then in last place, if you forgot to do those, (and I do, too), you can microwave it, but it’s the least recommended way.
Use your “defrost” button on the microwave and stir every 30 seconds until smooth and creamy.
If you over-microwave it, however, you could end up with a container of weird looking goo.
Needless to say, your best bet is to use one of the first three methods.
Decorating with whipped topping.
While we’re on the subject of whipped topping, although the recipe calls for an 8 oz. container of frozen whipped topping, I usually buy the 12 oz. container.
I do this because I love the look of the pure white against the burnt orange color of the pie filling.
Mostly, though, it’s just fun. Decorating is fun.
I used a Wilton tip #1M and put a few flowers/stars (whatever you want to call them) around the outside, then one bigger swirl in the middle.
I also keep extra topping on hand when serving in case someone wants extra, like me.
More dessert recipes…
For the dessert category section on my blog, click here.
For more Fall favorites, here are a few I love:
- Gingersnap Pumpkin Cheesecakes
- Spiked Cinnamon Rolls
- Upside Down Apple Cake
- Apple Pecan Snack Cake
- Pumpkin Pecan Coffee Cake
Pumpkin Marshmallow Pie
- 10 oz. bag large marshmallows
- 1 cup pure pumpkin, (not pie filling)
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 8 oz. frozen whipped topping, thawed (+ more for decorating)
- 1 9" graham cracker pie crust, bought or homemade
- In a pot or sauce pan over low heat combine marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stir often until marshmallows melt and everything is smooth and thoroughly mixed.
- Transfer pumpkin mixture to large bowl and allow to cool to room temperature, about 30 minutes.
- Fold in thawed whipped topping until thoroughly mixed. Pour into 9" graham cracker pie crust and spread evenly.
- Refrigerate at least 8 hours to set up, then decorate with additional frozen whipped topping if desired. Enjoy!
Pumpkin Marshmallow Pie
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Lastly, have a wonderful blessed day and happy baking.
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