Pumpkin marshmallow pie made with pumpkin, marshmallow fluff, Pecan Sandies, warm Fall spices & Cool Whip. Delightful no-bake pumpkin pie with a spiced creamy pumpkin filling that everyone loves!
Pumpkin pies are such a holiday staple and classic. Often seen served around Thanksgiving you’ll appreciate this no-bake version just as much as you’d expect. With such little effort and no heating the oven required. It’s perfect for those of us in southern states that didn’t get the memo to turn off the sun for a few months.
No bake marshmallow pumpkin pie
This recipe is a blend of pumpkin pie and marshmallow fluff. No eggs or milk are required and it can easily be customized to be more allergen friendly. It’s a wonderfully creamy dessert pie that tastes even better than it looks and sounds (if that’s even possible). You won’t believe how fast this pie goes once served either, grab your slice fast while you have a chance and let everyone try this wonderfully Fall spiced dessert.
Pumpkin Marshmallow Pie Ingredients
-Cookies: You will need 2 cups of finely ground pecan shortbread cookies to be the crust of this pie.
-Butter: Use ⅓ cup of melted butter or margarine to help hold the cookie crumbs together for a firm crust.
-Pumpkin: Use a 15 ounce can of pumpkin puree (not pumpkin pie filling) to get that natural orange color and pumpkin flavor.
-Pumpkin Pie Spice: Adding 1/4 tsp pumpkin pie spice adds the perfect touch of flavor to this pie
-Marshmallow fluff: To add sweetness and fluffy texture use a 7 ounce jar of marshmallow fluff or marshmallow creme(depending on where you are it goes by different names).
-Whipped topping: A 12 ounce tub of whipped topping is enough for the filling and the topping.
How to Make Pumpkin Marshmallow Pie
In a mixing bowl combine the butter and the cookie crumbs.
Press the cookie mixture into the bottom of a 9 inch pie plate and then set in the fridge to chill while you prepare the filling.
In a large mixing bowl beat together the pumpkin puree and the whipped topping until well blended.
Gently fold in two cups of the thawed whipped topping.
Pour the mixture into the crust and then top with the remaining whipped topping. Spread evenly.
Place the pie into the freezer for 4 hours or until firm.
Remove from freezer and allow to thaw for 30 minutes before slicing and serving. Enjoy!
Pumpkin Marshmallow Pie
Ingredients
- 2 cups pecan shortbread cookies finely crushed
- ⅓ cup butter melted
- 15 ounce can pumpkin
- 7 ounce Marshmallow Creme/fluff
- 12 ounce whipped topping thawed, divided
- ¼ tsp pumpkin pie spice
Instructions
- Mix the cookie crumbs and butter. Press cookie mixture onto bottom and up side of 9-inch pie plate.
- Refrigerate while you prepare the filling.
- Beat the pumpkin, pie spice and marshmallow creme in a large bowl with mixer until blended. Gently fold in 2 cups of the whipped topping.
- Pour into crust. Spread the rest of the whipped topping on the top of the pie.
- Freeze for 4 hours or until firm.
- Remove from freezer. Thaw for 30 minutes in the fridge before serving.
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
How far in advance can I make pumpkin marshmallow pie?
This pie can be made up to three months in advance if kept well covered and stored in an airtight container in the freezer. That said, it will taste better sooner rather than later so make sure to get to it before flavor loss or freezer burn can take hold of your delicious pumpkin flavored creation.
CAN YOU REPLACE THE COOL WHIP?
Cool Whip is the best “whipped topping” to use in this recipe. However, if you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
HOW DO YOU MAKE STABILIZED WHIPPED CREAM?
If you want to make whipped cream ahead of time, you can, but you have to stabilize it. To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
Beat the whipping cream just until soft peaks form.
Add in the cream cheese, powdered sugar and vanilla. Whip on high until mixture is smooth.
Store in the refrigerator until ready to use, up to 3 days.
A little tip for making whipped cream faster: use a metal bowl and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
More delicious pumpkin desserts to enjoy this season
- PUMPKIN CREAM CHEESE GINGERBREAD
- PUMPKIN ROLL RECIPE
- SNICKERDOODLE PUMPKIN APPLE COBBLER
- PUMPKIN BROWNIES
- PUMPKIN CHOCOLATE CHIP BARS
- Easy Homemade Pumpkin Mousse
- CARAMEL PUMPKIN POKE CAKE
- SPICED PUMPKIN MOUSSE
- PUMPKIN DONUT HOLES
- EASY PUMPKIN COFFEE CAKE
- EASY PUMPKIN PIE CAKE
With this no bake pumpkin marshmallow pie recipe, you’ll always have a sweet treat that’s not too far away. Made with real pumpkin puree, marshmallow fluff and pecan shortbread cookie crust it’s a holiday favorite every year!
Pumpkin marshmallow pie made with pumpkin, marshmallow fluff, Pecan Sandies, warm Fall spices & Cool Whip. Delightful no-bake pumpkin pie with a spiced creamy pumpkin filling that everyone loves!
Allison says
This was delicious! Adding it to the dessert list for Thanksgiving.
Britni says
I would never have thought of using marshmallow, but it was so good in this!!
Jerri says
What can I use instead of the pecan cookies since we have nut allergies?
Nellie says
You could use any other type of shortbread cookie – I actually think Golden Oreos would be delicious too!
Alicia says
My family and I love pie, but this one was very sweet and didn’t have enough spices (followed the recipe exactly).