No Bake Marshmallow Pumpkin Pie
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.
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.

Tips for making No Bake Marshmallow Pumpkin Pie
Make sure you heat the pumpkin and marshmallow mix over low or medium-low heat. You don’t want the heat any higher or else the marshmallows might burn before they melt down. 
Stir the mixture very frequently while it’s cooking on the stove. 
Make sure that you let the pumpkin mixture cool to room temperature. The directions say to transfer it to a bowl and this helps it cool it down, to get it out of the hot pan you used. Cooling it down will take about 20-30 minutes. 
Garnish with freshly whipped cream, more Cool Whip, or the whipped cream spray canisters. 
To make fresh whipped cream pour 1 cup heavy whipping cream into a bowl, or a bowl of a stand mixer, add 1/4 cup powdered sugar and beat it until it’s thick and there are stiff peaks. This takes about 4-5 minutes. 
No Bake Marshmallow Pumpkin Pie Recipe 
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. 
Ingredients
  • 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
Instructions
  1. In a sauce pan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined. 
  2. Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes. 
  3. Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color. Put mixture inside the graham cracker crust and spread out evenly. 
  4. Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 6 hours to thicken up and come together. 
  5. Slice and serve with additional Cool Whip or freshly whipped cream.