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No-Bake Pumpkin Marshmallow Pie

Pumpkin marshmallow pie is an easy no-bake recipe that needs only six ingredients. Melted marshmallows, pumpkin puree and pumpkin pie spice are combined with cool whip and poured into a graham cracker crust. The dessert is chilled for 8 hours before slicing.

Serve this easy dessert with dollops of whipped cream and a sprinkle of pumpkin pie spice. It’s the perfect alternative to pumpkin pie at holiday gatherings!

Looking down at pumpkin marshmallow pie with forks, a bowl of cinnamon and strawberries beside it.

Pumpkin Marshmallow Pie

Need a quick and easy recipe that requires no baking? Look no further, this pumpkin marshmallow pie checks all the boxes. Just melt, mix, chill and serve!

  • I bought all the ingredients from Walmart for under $5. Using their “Great Value” brand made it really easy and affordable to make this delicious recipe.
  • It’s the perfect dessert recipe to serve on Thanksgiving or Christmas while you save time for the harder stuff like cooking turkey or ham.
  • Unlike traditional pies, this one requires little effort. Just melt the marshmallows with pumpkin puree and spice. Stir in the cool whip, then pour into a store-bought pie crust. What could be easier?
  • It’s the perfect recipe to assemble 1 or 2 days in advance, because it needs to chill for a minimum of 8 hours before serving. This helps to save time on the day-of while prepping your Thanksiving dinner recipes.
  • For more Cool Whip recipes try our pudding in a cloud, fast to make strawberry angel food dessert or the fun and delicious strawberry pineapple cake with whipped topping.
Recipe ingredients on the counter including a bag of marshmallows, graham cracker crust, cool whip, pumpkin puree, salt and pumpkin pie spice.

Recipe Ingredients

Only six ingredients are needed to make this easy delicious dessert recipe.

MARSHMALLOWS: Look for a 10 oz bag of large marshmallows. You could also use small marshmallows, or a 12 oz bag if that’s all you can find.

PUMPKIN PUREE: It’s important to use 100% pure canned pumpkin puree (or homemade pumpkin puree) and not canned pumpkin pie filling. The filling is entirely different with extra ingredients added. It will change the consistency of the pie.

SPICE: I used store-bought pumpkin pie spice to make things easier. You can also make your own pumpkin pie spice (see recipe tips below).

COOL WHIP: I used a container of original Cool Whip whipped topping. I’m not sure what the pie consistency would be like if using heavy whipping cream or different versions of Cool Whip, so I do not recommend trying it.

GRAHAM CRACKER CRUST: Buying store-bought graham cracker crust makes this recipe a breeze! Plus the Walmart brand crust is less than $1.50!

Four images showing steps to make recipe including a pot with marshmallows and pumpkin puree. A pot with melted pumpkin puree and marshmallow mixture and a spoon. A bowl with whipped topping and orange mixture underneath. And a graham cracker crust with whipped orange colored topping dumped on top.

How To Make Pumpkin Marshmallow Pie

This no-bake pie couldn’t be easier to make! Here’s a quick overview with full instructions in the recipe card at the bottom of this post.

  1. Melt marshmallows and pumpkin puree in a saucepan. Stir in pumpkin pie spice and salt. Let cool completely.
  2. Fold in the cool whip and pour it into a graham cracker crust. Smooth out with a spatula.
  3. Let chill for 8 hours, then add toppings (if desired). Slice then serve!

Leftover pumpkin marshmallow pie can wrapped with plastic or stored in an airtight container in the fridge for up to 4-5 days.

Looking on an angle at the pumpkin marshmallow pie with strawberries, canned whipped cream and a bowl of cinnamon in the background.

Recipe Tips

  • Stick with original Cool Whip brand whipped topping for the best results.
  • Use store-bought pumpkin pie spice to save time.
  • You can also make your own homemade pumpkin spice flavor using 2 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice.
  • When melting the marshmallows and pumpkin puree, stir it often! This will help to prevent burning. As soon as it’s melted, remove from the heat.
  • The marshmallows and pumpkin must be cooled completely before adding the Cool Whip. If not, the Cool Whip will melt and the dessert will not work.
Close up of a slice of marshmallow pumpkin pie with a fork beside.

More Dessert Recipes

Your guests will love any of these incredible dessert recipes:

A slice of no bake pumpkin marshmallow pie

Pumpkin Marshmallow Pie

An easy no-bake dessert recipe with only six ingredients!
Print Pin Recipe
Prep Time: 20 minutes
Chill Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8 servings

Ingredients

  • 10 oz bag of large marshmallows
  • 1 cup canned pumpkin puree
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt
  • 8 oz cool whip topping container
  • 1 graham cracker crust - pre-made

Toppings (optional):

Instructions

  • Melt all of the marshmallows and pumpkin puree in a large pot over medium-high heat. Stir frequently to avoid burning.
    Two images of a pot. First with large marshmallows and pumpkin puree. Second with melted orange mixture.
  • Remove from the heat and stir in the pumpkin pie spice and salt.
    Two images of a large pot. First with spice sprinkled overtop of melted pumpkin puree and marshmallows. Second is spice mixed into the dark orange sauce.
  • Scoop the melted mixture into a large mixing bowl with a spatula. Let it cool for minimum 30-45 minutes (It should be cool enough to not melt the cool whip whipped topping).
    A large white bowl with melted pumpkin marshmallow mixture.
  • Once completely cooled, Add the cool whip to the pumpkin marshmallow mixture and stir together evenly.
    Two images of a large white bowl. First is pumpkin puree mixture with cool whip topping on top. Second is ingredients mixed together to create a light orange creamy mixture.
  • Pour into the graham cracker crust and smooth out into an even layer with a spatula. Cover and let it chill for 8 hours in the fridge.
    Two images of a graham cracker crust. First with pumpkin marshmallow filling dumped in. Second with filling smoothed out evenly overtop.
  • Once chilled, sprinkle with a bit of pumpkin spice. Add dollops of whipped cream on top. Slice, serve and enjoy!
    Pumpkin marshmallow pie with dollops of whipped cream on the edges and sprinkle with spice.

Recipe Notes:

Leftover pumpkin marshmallow pie can wrapped with plastic or stored in an airtight container in the fridge for up to 4-5 days.
  • Stick with original Cool Whip brand whipped topping for the best results.
  • Use store-bought pumpkin pie spice to save time.
  • You can also make your own homemade pumpkin spice flavor using 2 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice.
  • When melting the marshmallows and pumpkin puree, stir it often! This will help to prevent burning. As soon as it’s melted, remove from the heat.
  • The marshmallows and pumpkin must be cooled completely before adding the Cool Whip. If not, the Cool Whip will melt and the dessert will not work.

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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