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Marshmallow Pumpkin Pie is a delicious no bake pumpkin pie recipe with a graham crust and a filling made from marshmallow fluff, pumpkin puree and Cool Whip.

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Marshmallow Pumpkin Pie is a creamy no bake pie that’s perfect for Thanksgiving.

This marshmallow fluff pumpkin pie is a fun change from a classic pumpkin pie.

This marshmallow pumpkin pie recipe takes about an hour to prepare and then requires five to eight hours of chilling time.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this no bake pie, I started by putting some graham crackers and brown sugar into my food processor.

I pulsed the graham crackers and brown sugar together until well crumbled.

I poured in some melted butter and continued mixing.

I poured the crumb mixture into a 9 inch pie pan and pressed in evenly down into the bottom and up the side.

I placed the pie crust in the refrigerator to chill while I prepared the filling.

I poured some marshmallow fluff, pumpkin puree and pumpkin pie spice into a medium saucepan over medium-low heat.

I heated and stirred until the marshmallow fluff was completely melted and combined with the pumpkin puree.

I removed the saucepan from the heat and left the mixture to cool to room temperature, stirring occasionally.

I added some Cool Whip to the marshmallow pumpkin mixture.

I folded the Cool Whip into the pumpkin mixture until fully combined.

I poured the mixture into the prepared graham crust and spread it out evenly.

I covered the pie and placed it in the refrigerator for five hours.

I removed the pie from the refrigerator and garnished it with whipped topping.

Then the marshmallow fluff pumpkin pie was ready to slice and serve.

This velvety spiced pumpkin pie with marshmallow fluff is sure to be a hit.

The graham cracker crusts provide a delightful contrast to the creamy filling.

This creamy no bake pumpkin pie is the ultimate fall treat you don’t want to miss.

If you are looking for a delicious no bake pumpkin dessert recipe, then you need to try this Marshmallow Pumpkin Pie!

More Pumpkin Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Marshmallow Pumpkin Pie:

• 1 sleeve (~ 1 ¼ cups crumbs) graham crackers
• ¼ cup light brown sugar, packed
• ⅓ cup salted butter, melted
• 1 (13-ounce) jar of marshmallow fluff
• ¾ cup pumpkin puree
• 1 ½ teaspoons pumpkin pie spice
• 1 (8-ounce) tub whipped topping
• Whipped topping, optional garnish
• Pumpkin pie spice, optional garnish

How to Make This Marshmallow Pumpkin Pie:

1. In a food processor or blender, crush the graham crackers with light brown sugar until well crumbled and mixed.
2. Pour in the melted butter and pulse to combine.
3. Transfer the mixture into a 9-inch deep dish pie pan and press the crust onto the bottom and sides of the pie pan.
4. Cover well with plastic wrap and place in the refrigerator to chill while making the pie.
5. To make the pie filling, stir the marshmallow fluff, pumpkin puree, and pumpkin pie spice in a medium-sized saucepan over medium-low heat.
6. Heat and stir for 5-10 minutes or until the marshmallow fluff is completely melted and incorporated into the pumpkin puree.
7. Remove from the heat and stir occasionally until the mixture has cooled to room temperature. It will take about 30-45 minutes. You can speed this up by using the refrigerator, just make sure it’s a stirrable texture.
8. Once the mixture has cooled to room temperature, gently fold in the whipped topping until combined.
9. Spread the mixture evenly into the prepared graham cracker crust and cover carefully.
   Refrigerate for 5-8 hours or overnight.
10. When ready to serve your pie, remove the cover, garnish with whipped topping and pumpkin pie spice, optional, slice, and serve.
11. Enjoy!

FAQS:

How should I store my Marshmallow Pumpkin Pie?

This Marshmallow Pumpkin Pie should be stored in the refrigerator and consumed within 3-4 days for the best quality and flavor. You can freeze the pie for up to 3 months and thaw it in the fridge overnight before serving. Be aware that texture changes when the pie is frozen and thawed.

Can I use regular marshmallows instead of marshmallow fluff for this recipe?

Another common way of making a Marshmallow Pumpkin Pie is to use a bag of marshmallows instead of marshmallow fluff. The benefit of using marshmallow fluff is that it is already turned into a soft, melted form, and it incorporates quickly and easily with the pumpkin without overheating. If you prefer to use marshmallows, you can use a 10-to-12-ounce bag instead of the marshmallow fluff. Be sure to keep the heat to medium-low and stir frequently. If you overcook the marshmallows, you will get a stiff, chewy pie instead of a soft, fluffy one.

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