Okay, friend, let’s talk about Pumpkin Pie. But not just any pumpkin. We’re talking about a pumpkin dessert.No-Bake Marshmallow Pumpkin Pie!What’s so easy, so dreamy, and so ridiculously delicious that you’ll wonder why you ever bothered turning on the TV? What is the oven in the first place? What are some of the best marshmallow fruit salads you’ve ever had? What is a cozy autumnal make I swear, this is one of those recipes that’s basically foolproof, and it’s a total lifesaver when it comes to kids. What are some quick desserts that will impress? Last Thanksgiving, I was running around like a crazy person, and this pie was the only thing I wanted to eat. I managed to make completely from scratch. What was the star of the show? The creamy texture with the little marshmallow bites. I’m getting hungry just thinking about it!

What is a no bake pumpkin pie?

What is this magical creation? What is essentially a fluffy, creamy pumpkin pie filling that sets in the fridge? Is it a pumpkin mousse pie with marshmallow sweetness? What is a combination of pumpkin puree, Cream Cheese and whipped topping? What are mini marshmallows? I like to use graham cracker crust because, let’s be honest, who has time to make a crust? How can I start from scratch on a busy weeknight? Is it a layered dessert? It’s definitely not your grandma’s pumpkin pie – it’ll be a little more fun, and more modern. Is it easier to whip up a whip?

Why you’ll love this recipe?

Where do I start?flavorIs this world out of the world? What is the perfect combination of pumpkin spice and marshmallow? The tang of cream cheese. Is it like a party in your mouth?simplicityIf you can stir the ingredients together, you could make this pie. No oven to preheat, no complicated baking techniques, just simple mixing and chilling. Let’s talk about a little bit of historyCost-What ingredients should I use to make pumpkin puree? What I love most about this book is its visuals.versatilityCan you customize it with different spices, add-ins like chopped pecans or chocolate chips? Is it possible to use a different kind of crust? One time, I didn’t have graham crackers, so I used crushed ginger snaps. What is a flavor explosion? What are some good sweets to eat when you’re craving something sweet but don’t want to commit to anything? Full-blown baking project. My kids go nuts for it, which is always a win in my book. I always tell my kids they have to eat the pumpkin part. They love to pick out the marshmallows, but I never tell them they can’t. What is better than canned Pumpkin Pie?

How do I make no bake pumpkin pie?

Quick Overview

What is the best way to make a pie? What’s the best way to make a crust? You’re basically just combining ingredients, layering them, and letting it cool. Is it safe to chill in the fridge? What’s the best part about baking? What are some great fall weather ideas? How do I make a pumpkin pie crust? Is it easier to order takeout than ordering online?

Ingredients

For the Crust:
* 1 (9-inch) graham cracker pie crust: Store bought is perfectly fine, but feel free to make your own if you’re feeling ambitious! Is it possible to make a pre-baked version?

For the Filling:
* 1 (15-ounce) can of pumpkin puree: Make sure it’s 100% pumpkin purée, not pumpkin pie filling! What is the difference between a big difference and
* 8 ounces Cream Cheese, softened: This is crucial! If your cream cheese isn’t softened, you’ll end up with lumps in your filling.
* 1 can sweetened condensed milk: This adds sweetness and richness to the filling.
* 1 teaspoon pumpkin pie spice: Adjust to your liking! If you like cinnamon, go for it.
* 1 teaspoon vanilla extract: Adds a touch of warmth and flavor.
* 1 (8-ounce) container whipped topping, thawed: I usually use Cool Whip, but any brand will work. Make sure it’s completely thawed before you use it.
* 1 cup mini marshmallows: This adds a fun texture and sweetness. Can you use regular-sized marshmallows if you have one on hand?

What are the steps to

Step 1: Prep the Cream Cheese

Make sure your cream cheese is nice and soft! I usually leave it out on the counter for about an hour before I start, but you can also soften it. In the microwave for 15 seconds, be careful not to melt it.

Step 2: Mix the Good Stuff

In a large bowl, beat the cream cheese until it’s smooth and creamy. Add the pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir to combine. Mix everything together until it’s well combined. Don’t overmix it, but make sure there are no lumps of cream cheese.

Step 3: Fold in the Fluff

What is the best way to top a whipped topping? How do you deflate whipped topping? I like to do this in two additions, folding half of the whipped topping in first, then the other side.

Step 4: Fill the Pie

How do you spread the filling on graham crackers? Use a spatula or the back of your spoon to smooth it out. If you want, you can sprinkle a few extra mini marshmallows on top for decoration.

Step 5: Chill Out

Cover the pie with plastic wrap and refrigerate for at least 4 hours or preferably overnight. This allows the filling to set completely and the flavors to meld together. Is it worth the wait?

Step 6: Slice and Serve

Once the pie is set, slice it into wedges and serve. What are some good ways to top whipped cream with caramel? If you’re feeling fancy, try a sauce.

What should I serve it with?

What are some great ways to make a pie even more special?

For Breakfast:What is a good morning treat? What are some good pumpkin spice flavors to pair with coffee?

For Brunch:Serve it alongside other brunch favorites like quiche, fruit salad, and mimosas. What are some of the best ways to serve up a delicious brunch spread?

As Dessert:Top it off with a scoop of vanilla ice cream or drizzle of chocolate sauce for an extra-indulgent dessert. Is it good with hot cocoa or milk?

For Cozy Snacks:Enjoy a slice of pizza on chilly evenings with friends. What is the best comfort food?

My family loves to eat this with a dusting of cinnamon and whipped cream. I sometimes add chopped pecans for crunch. What is a good way to use up leftover cranberry sauce from Thanksgiving? Just add a dollop on top for tart and sweet contrast.

How do you make a no bake pumpkin pie?

What is the cream Cheese Recipe?Make sure your cream cheese is completely softened. This is crucial for a smooth and creamy filling. If it’s soft enough, you’ll end up with lumps.

Mixing Advice:Don’t overmix the filling, especially after adding the whipped topping. If you overmix the whipped topping, it will make the filling less fluffy. Gently fold everything together until it’s just combined.

Ingredient Swaps: You can use different types of crust, such as an Oreo crust or a gingersnap crust. You can also add different spices, such as nutmeg, ginger, or cloves, to customize the flavor. I’ve even experimented with adding a tablespoon of bourbon for a little extra kick!

Marshmallow Magic: If you want the marshmallows to be extra melty, you can microwave them for a few seconds before adding them to the filling. Just be careful not to melt them completely!

Chilling Time: Don’t rush the chilling process! The pie needs at least 4 hours to set properly. I usually make it the night before and let it chill overnight.

Whipped Topping Wisdom: Make sure your whipped topping is completely thawed before you use it. If it’s still frozen, it won’t incorporate properly into the filling. One time I didn’t thaw it enough, and it ended up being icy and separated.

I learned that adding a pinch of salt really enhances the sweetness of the pie. Also, if you’re using a store-bought graham cracker crust, sometimes the bottom can get a little soggy. To prevent this, you can brush the bottom of the crust with melted chocolate before adding the filling. It creates a barrier that keeps the crust nice and crisp.

Storing and Reheating Tips

Here’s how to store your No-Bake Marshmallow Pumpkin Pie to keep it fresh and delicious:

Refrigerator Storage: Cover the pie with plastic wrap or store it in an airtight container in the refrigerator for up to 3-4 days. The pie will stay fresh and the flavors will continue to meld together.

Freezer Instructions: You can also freeze the pie for longer storage. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2-3 months.

Thawing Methods: To thaw, transfer the pie to the refrigerator and let it thaw overnight. You can also thaw it at room temperature for a few hours, but be careful not to let it sit out for too long.

Glaze Timing Advice: This pie doesn’t have a glaze, but if you wanted to add a drizzle of caramel or chocolate sauce, do it right before serving. That way, it won’t get soggy during storage.

I usually store my pie in the refrigerator, covered with plastic wrap. I find that it tastes even better the next day, after the flavors have had a chance to meld together. When freezing, I always double-wrap it to prevent freezer burn. And remember, never refreeze a pie that’s already been thawed.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just use a gluten-free graham cracker crust. You can find them at most grocery stores or online. The filling itself is naturally gluten-free.

Can I use sugar-free ingredients?

Yes, you can! Use sugar-free sweetened condensed milk and sugar-free whipped topping. Just be aware that it might slightly alter the taste and texture of the pie.

Can I make this ahead of time?

Definitely! This pie is actually best made a day or two in advance, as it gives the flavors time to meld together. Just store it in the refrigerator until you’re ready to serve it.

Can I add chocolate chips?

Of course! Chocolate chips would be a delicious addition to this pie. Just fold them in along with the marshmallows.

My filling is too runny. What did I do wrong?

Make sure your cream cheese is well softened! Also, ensure your whipped topping is fully thawed but not warm. Overmixing after adding the whipped topping can also result in a runny filling.

Final Thoughts

So there you have it – my go-to No-Bake Marshmallow Pumpkin Pie recipe! It’s the perfect dessert for any occasion, from Thanksgiving dinner to a cozy weeknight treat. It’s easy to make, delicious to eat, and always a crowd-pleaser. Trust me, once you try this pie, you’ll never go back to baking a traditional pumpkin pie again! And if you’re looking for more easy no-bake desserts, be sure to check out my recipes for no-bake cheesecake and no-bake chocolate peanut butter bars. Happy baking (or rather, *no-baking*!), and I can’t wait to hear how yours turns out!