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5 from 2 votes

Pumpkin Marshmallow Pie

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!
Prep Time25 mins
Cook Time0 mins
Chill4 hrs
Total Time4 hrs 25 mins
Course: Dessert, pie
Cuisine: American
Keyword: No Bake Pumpkin Marshmallow Pie
Servings: 10
Calories: 444kcal


  • 2 cups pecan shortbread cookies finely crushed
  • cup butter melted
  • 15 ounce can pumpkin
  • 7 ounce Marshmallow Creme/fluff
  • 12 ounce whipped topping thawed, divided
  • ¼ tsp pumpkin pie spice


  • 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.


Calories: 444kcal | Carbohydrates: 59g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 329mg | Potassium: 171mg | Fiber: 2g | Sugar: 29g | Vitamin A: 6873IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg