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No Bake Marshmallow Pumpkin Pie
A no bake marshmallow pumpkin pie with a cinnamon graham cracker crust and a silky, fluffy filling made from melted marshmallows, pure pumpkin puree and whipped cream. No oven needed. Make it ahead, chill it, and serve it cold for Thanksgiving or any fall dinner.
Servings: 8 slices
slices
Equipment
- 9-inch pie dish
- Butter or shortening to grease the pie dish
- Food processor
- large bowl
- Electric mixer
- Small or medium saucepan (at least 2 quarts)
- Ice cold water and ice cubes in a shallow container, large enough for the saucepan to sit in
- Plastic wrap
- Rubber spatula
Ingredients
Crust:
- 15 cinnamon graham crackers
- 2 tablespoons light brown sugar
- ½ cup unsalted butter, melted
Marshmallow Pumpkin Pie Filling:
- 1 ½ cups heavy whipping cream, cold
- 1 10-ounce bag mini marshmallows
- 1 cup pure pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
Crust:
- Grease a 9-inch pie dish with shortening or butter and set aside.
- Break apart the graham crackers and place them in a food processor along with the brown sugar. Pulse until the crackers become fine crumbs. Pour in the melted butter while running the processor at low speed until the mixture starts to stick together and resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of the greased pie dish. Freeze for 15-20 minutes or until it is firm.
Marshmallow Pumpkin Pie Filling:
- While the crust is in the freezer, whip the cold whipping cream in a large bowl until stiff. Set the cream aside.
- Combine the mini marshmallows and pumpkin puree in a small or medium saucepan over medium-low heat. Stir constantly to keep the mixture from scorching on the bottom until all of the marshmallows have melted. This will take about 7 minutes.
- Remove the mixture from heat and stir in the pumpkin pie spice and vanilla extract. Place the saucepan in a shallow ice bath, and stir until the mixture has cooled to room temperature.
- Carefully pour the pumpkin mixture into the whipped cream, and fold them together until combined.
- Spoon the pie filling into the firm pie crust and spread it out evenly. Cover the pie with plastic wrap and chill for at least 5 hours or until the pie is set.
- Top with whipped cream and extra pumpkin pie spice if desired, and serve chilled.
Nutrition Facts
No Bake Marshmallow Pumpkin Pie
Amount per Serving
Calories
390
% Daily Value*
Fat
30
g
46
%
Saturated Fat
18
g
113
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
81
mg
27
%
Sodium
189
mg
8
%
Potassium
163
mg
5
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
4
g
8
%
Vitamin A
5778
IU
116
%
Vitamin C
2
mg
2
%
Calcium
68
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
- Melt gently: Keep the heat at medium-low and stir. The goal is to melt the marshmallows, not cook them.
- Cool it all the way: The pumpkin mixture should no longer feel warm before it meets the whipped cream. Warm filling melts the cream and leaves a loose, soupy pie.
- Stop at stiff peaks: Beat the cream until the peaks stand upright, then stop. Overbeaten cream turns grainy and won't fold in smoothly.
- Fold in thirds: Add about a third of the whipped cream to the pumpkin mixture and fold until only a few streaks remain. Repeat twice more. This keeps the filling light.
- Store-bought crust: A standard crust may be too small for all of this filling. Look for the larger "extra servings" size, or mound any leftover filling in small cups.
- Pipe-and-store topping: For whipped cream that will sit in the fridge, beat 1 ½ teaspoons cornstarch into every ½ cup of heavy cream so it holds its shape and doesn't weep.
- Make ahead: The pie can be made a day or two ahead. Some home cooks prefer the flavor and texture on day 2.
