Hello, friends! Emily here from Bikren Cook, where I’m all about turning simple ingredients into memorable dishes that bring people together. There’s something magical about the fall season that inspires me to create cozy, comforting desserts that fill your home with warmth and delicious aromas.
Today, I’m excited to share my No Bake Marshmallow Pumpkin Pie recipe – a dessert that combines the traditional pumpkin flavors we all love with a light, fluffy marshmallow twist. The best part? No oven required! This makes it perfect for those busy holiday gatherings when your oven is already working overtime with turkey and side dishes.
At Bikren Cook, I believe that cooking isn’t just about feeding our bodies – it’s about creating moments of joy around the table. This no-bake pie recipe is one of those special treats that’s simple enough for beginners but impressive enough to earn a permanent spot in your holiday recipe collection.
Ingredients & Preparation for No Bake Marshmallow Pumpkin Pie
Crust Components
- 1½ cups graham cracker crumbs (about 12 full graham crackers)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Pumpkin Filling Essentials
- 1 cup pumpkin puree (not pumpkin pie filling)
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Marshmallow Layer
- 2 cups mini marshmallows (or 16 large marshmallows)
- 2 tablespoons milk
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Electric mixer
- Microwave-safe bowl
- Spatula
- Refrigerator (no oven needed!)
Step-by-Step Cooking Instructions for No Bake Marshmallow Pumpkin Pie
Preparing the Crust
- In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
- Pour in the melted butter and mix until the mixture resembles wet sand.
- Press firmly into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup.
- Refrigerate for at least 30 minutes to set while preparing the filling.
Creating the Pumpkin Layer
- In a large bowl, beat the softened cream cheese until fluffy (about 2 minutes).
- Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and salt. Beat until smooth and well combined.
- Spread the pumpkin mixture evenly over the chilled crust.
- Return to refrigerator while preparing the marshmallow layer.
Making the Marshmallow Topping
- Place marshmallows and milk in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring between each, until marshmallows are completely melted and smooth.
- Allow to cool for 5-7 minutes (until just warm to touch, not hot).
- While marshmallow mixture cools, beat heavy cream and powdered sugar in a separate bowl until stiff peaks form.
- Gently fold the cooled marshmallow mixture into the whipped cream until fully incorporated.
- Spread the marshmallow layer on top of the pumpkin layer.
Final Touches
- Refrigerate the assembled pie for at least 4 hours, preferably overnight.
- Optional: Just before serving, sprinkle with a dusting of cinnamon or pumpkin pie spice.
- For an extra special presentation, use a kitchen torch to lightly toast the top of the marshmallow layer.
Pro Tips for Perfect No Bake Marshmallow Pumpkin Pie
Avoiding Common Pitfalls
- Make sure your cream cheese is truly softened to avoid lumps in your pumpkin layer.
- Allow the melted marshmallow mixture to cool slightly before folding into whipped cream – if it’s too hot, it will deflate the cream.
- Press the crust firmly into the pie dish to prevent crumbling when slicing.
Tool Recommendations
- A kitchen torch adds a beautiful toasted marshmallow flavor to the top layer (though completely optional).
- Chilling your mixing bowl and beaters before whipping cream will help achieve perfect peaks.
- A pie server with a thin edge makes for clean, beautiful slices.
Storage & Make-Ahead Tips
- This pie can be made up to 2 days in advance and stored covered in the refrigerator.
- For best results, add any garnishes just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Flavor Variations for No Bake Marshmallow Pumpkin Pie
Chocolate Lover’s Version
Add a layer of chocolate ganache between the crust and pumpkin layer, or fold mini chocolate chips into the pumpkin mixture for a delicious chocolate-pumpkin combination.
Spice It Up
Increase the pumpkin pie spice to 2 teaspoons or add 1/4 teaspoon of ground cardamom for a more complex flavor profile.
Gluten-Free Option
Substitute the graham crackers with gluten-free cookies or make an alternative crust using crushed nuts, dates, and a touch of coconut oil.
Vegan-Friendly Alternative
Use vegan cream cheese, coconut cream instead of heavy cream, and vegan marshmallows for a completely plant-based dessert that everyone can enjoy.
Serving Suggestions for No Bake Marshmallow Pumpkin Pie
This delightful pie deserves some equally delicious companions! Consider serving it with:
- A dollop of vanilla bean whipped cream
- A drizzle of caramel sauce
- A side of spiced apple compote
For beverages, this pie pairs beautifully with:
- Hot apple cider with cinnamon sticks
- Pumpkin spice lattes
- Chai tea
- Creamy hot chocolate
For a complete dessert spread, try serving alongside my Apple Pie Cupcakes for a delightful fall dessert table!
FAQs About No Bake Marshmallow Pumpkin Pie
Can I Make This Pie Without A Stand Mixer?
Absolutely! While an electric mixer makes the process easier, you can use a hand whisk for the pumpkin layer. For the whipped cream, you’ll need to whisk vigorously by hand until stiff peaks form, which requires a bit more effort but is definitely possible.
How Do I Know If My Pie Is Set Properly?
When properly set, the pie should have a slight jiggle in the center but not appear liquid. The sides should be firm, and a knife inserted about an inch from the edge should come out clean. Remember that this pie will continue to set as it chills.
Can I Use Homemade Pumpkin Puree?
Yes! Homemade pumpkin puree works wonderfully, but be sure to drain it well in a cheesecloth to remove excess moisture. Too much liquid in your puree can prevent your pie from setting properly.
How Can I Add A More Pronounced Marshmallow Flavor?
For a stronger marshmallow presence, increase the amount to 3 cups of mini marshmallows. You can also sprinkle some mini marshmallows between the pumpkin and marshmallow layers for added texture and flavor.
Conclusion
This No Bake Marshmallow Pumpkin Pie is more than just a dessert – it’s a celebration of fall flavors wrapped in a cloud-like marshmallow embrace. The combination of smooth, spiced pumpkin with the fluffy marshmallow topping creates a dessert that’s both nostalgic and fresh. Plus, the no-bake aspect makes it a stress-free addition to your holiday menu.
I love how this recipe brings together traditional pumpkin pie flavors with a fun, unexpected marshmallow twist. It’s exactly the kind of cooking I adore – respecting classic flavors while adding a unique personal touch that makes the recipe special.
Next time you’re looking for a showstopping holiday dessert, try my White Chocolate Cranberry Tart for another festive option that will impress your guests!
Give this No Bake Marshmallow Pumpkin Pie a try and let me know what you think! I’d love to see your creations and hear how this recipe becomes part of your own family traditions.
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