As autumn rolls in and pumpkin season hits full swing, it’s time to bring out the desserts that comfort without complicating your life. This No Bake Marshmallow Pumpkin Pie is the ultimate cozy, creamy treat you didn’t know you needed. It’s perfect for gatherings, potlucks, or just a chilly evening at home. What makes it so special? We’re talking melted marshmallows, smooth pumpkin puree, warm spices, and Cool Whip all nestled into a buttery graham crust—no oven required.
And don’t let the pie dish limit you—this filling doubles beautifully as a no bake pumpkin dip if served in a bowl with graham crackers on the side. Want something more creative? Spoon the mix into jars, sprinkle crushed cookies, and you’ve got a layered pumpkin marshmallow casserole that’s as fun to eat as it is to make.
If you love easy fall desserts like this No Bake Pumpkin Lush, you’ll adore this pie. It’s not just a no bake pumpkin pie with Cool Whip, it’s the fluffiest, most festive dessert you’ll make this season.
Table of Contents
The Cozy Shortcut – Why You’ll Love This Dessert
A No Bake Pumpkin Pie with Cool Whip Convenience
Let’s be honest, when the holidays are in full swing, oven space is at a premium. That’s where this no bake marshmallow pumpkin pie shines. Cool Whip gives this pie its signature texture—fluffy, light, and sliceable. Combined with the melted marshmallow and pumpkin base, it’s everything you want from a pumpkin pie, minus the stress.
This dessert chills into the perfect consistency. It maintains its shape but still melts in your mouth. No more waiting for pies to set or wishing for a crack-free crust.
Want to level it up? Try topping it with crushed pecans or a drizzle of caramel. And if you love no bake pies as much as I do, you’ll also love the texture of these No Bake Pumpkin Cheesecake Truffles—another holiday hit.
Marshmallows Make It Magical
The marshmallows aren’t just for sweetness—they’re the key to this pie’s structure and cloud-like fluff. In this pumpkin marshmallow recipe, you melt them with pumpkin puree, cinnamon, and pumpkin pie spice until it forms a warm, smooth base. Once cooled, fold in the Cool Whip, and you’ll see the transformation instantly.
The result is a silky, whipped filling that reminds me of a soft marshmallow pumpkin cheesecake—but far easier. You don’t need gelatin, eggs, or any complicated steps. Just a gentle stir and a few hours in the fridge.
If you’re feeling adventurous, try layering the filling into ramekins or baking dishes, topping it with spiced nuts or gingersnap crumbs. It turns into a delightful pumpkin marshmallow casserole that’s as versatile as it is tasty.
Serve it in slices or dollop it into bowls with graham dippers and call it a no bake pumpkin dip. No matter how you serve it, this is a dessert that delivers warm fall flavor in every chilled, fluffy bite.
Looking for more marshmallow magic? Check out these fall-inspired Pumpkin Rice Krispie Treats for a crunchy companion to your creamy pie.
Print
No Bake Marshmallow Pumpkin Pie
- Total Time: 8 hour 15 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This No Bake Marshmallow Pumpkin Pie is the fluffiest, creamiest fall dessert ever—made with marshmallows, Cool Whip, and spiced pumpkin. A chilled pie that slices like a dream and never needs the oven.
Ingredients
- 1 bag (10 oz) large marshmallows
- 1 cup pure pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 carton (8 oz) Cool Whip (thawed)
- 1 (6 oz) graham cracker crust
Instructions
- Melt the Filling on Stovetop
In a medium saucepan over low to medium-low heat, combine marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir constantly until the marshmallows are melted and everything is smooth and well combined. Remove from heat. - Cool the Mixture
Transfer the pumpkin-marshmallow mixture to a mixing bowl. Let it cool to room temperature for about 30 minutes, or until no longer warm. - Fold in Cool Whip
Once cooled, gently fold in the thawed Cool Whip. Stir until fully blended and the color becomes lighter and fluffier. - Assemble the Pie
Pour the mixture into the graham cracker crust. Smooth out the top with a spatula or spoon. - Chill and Set
Cover with the crust’s plastic lid or plastic wrap and refrigerate for at least 8 hours or preferably overnight for best texture and flavor. - Serve and Enjoy
Slice and top each piece with whipped cream, crushed graham crackers, cinnamon, or a caramel drizzle if desired. Enjoy this airy and sweet fall treat!
Notes
- For homemade whipped topping: beat 1½ cups heavy cream with ⅓ cup powdered sugar until stiff peaks form.
- Do not add whipped cream before storing; top just before serving.
- This pie gets better as it chills — best served on Day 2!
- You can also serve the filling as a no bake pumpkin dip with graham sticks.
- Prep Time: 15 minutes
- Chill Time: 8 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: Per Slice
- Calories: 273
- Sugar: 30 g
- Sodium: 296 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 3 g
Ingredients for the Perfect No Bake Marshmallow Pumpkin Pie
What You’ll Need from Pantry to Fridge
The beauty of this no bake marshmallow pumpkin pie is that it uses simple, everyday ingredients. Everything melts together beautifully, creating that signature fluffy, spiced filling.
Here’s what you’ll need:
- 1 bag (10 oz) large marshmallows – These will be melted into the pumpkin for a smooth, airy texture.
- 1 cup pure pumpkin – Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt – Balances the sweetness perfectly.
- 1 carton (8 oz) Cool Whip, thawed – Essential for that creamy, cloud-like finish.
- 1 (6 oz) graham cracker crust – Store-bought makes this super easy.
If you’ve made something like this No Bake Oreo Bat Cookies before, you know how satisfying a no-bake treat can be, especially when you don’t need fancy tools or ingredients.
Swaps & Add-Ins for Creative Twists
This base recipe is super adaptable. Want to make it richer? Add a few ounces of cream cheese and you’ve got a chilled marshmallow pumpkin cheesecake vibe. Prefer a crunch? Sprinkle chopped pecans, toffee bits, or gingersnap crumbs over the top before serving.
Here are more ways to customize it:
- Crust Options: Swap graham crackers for Oreo or gingersnap crusts.
- Spice It Up: Add nutmeg or cardamom for extra warmth.
- Whipped Cream Swap: Replace Cool Whip with homemade whipped cream—just beat 1½ cups heavy cream with ⅓ cup powdered sugar until stiff peaks form.
Love experimenting? These Maple Pecan Cookie Bars might inspire your next fall dessert twist.
Step-by-Step Instructions for This No Bake Pumpkin Pie with Cool Whip
Melting the Marshmallows with Pumpkin
Step 1: Combine Ingredients in a Saucepan
In a medium saucepan, add the 10 oz of large marshmallows, 1 cup of pure pumpkin, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice, and ½ teaspoon salt. Use low to medium-low heat to gently warm everything. Stir constantly to prevent burning—marshmallows melt fast and you don’t want a scorched bottom.
This step is essential for developing that signature texture found in every delicious pumpkin marshmallow recipe. The marshmallows blend with the pumpkin and spices to create a smooth, slightly thick mixture that becomes the base for your filling.
Step 2: Stir Until Completely Melted and Smooth
Keep stirring until all the marshmallows have melted and you’re left with a golden, glossy pumpkin mixture. It should be completely lump-free and smell like cozy fall evenings.
Once fully melted and uniform, remove the pan from heat and carefully transfer the mixture to a large mixing bowl. Let it sit at room temperature to cool down completely. This process usually takes 30 minutes or more, depending on your room temperature.
Avoid refrigerating the hot mix to rush this step—it can cause condensation and mess with the consistency.
Creating the Marshmallow Pumpkin Cheesecake Texture
Step 3: Gently Fold in Cool Whip
Once your pumpkin mixture is room temperature, gently fold in 1 carton (8 oz) of thawed Cool Whip. Use a silicone spatula or wooden spoon and avoid using an electric mixer—this ensures you maintain that light and fluffy texture, similar to a mousse or no bake cheesecake filling.
As you fold, you’ll notice the mixture becomes lighter in color and texture, which is exactly what you want for the perfect marshmallow pumpkin cheesecake consistency. This creamy blend is the heart of your no bake marshmallow pumpkin pie.
Step 4: Assemble the Pie and Chill
Now that your filling is ready, pour it into a 6 oz graham cracker crust, smoothing the top with a spatula for a clean finish. Use the crust’s included plastic lid or wrap the pie in plastic wrap and refrigerate for at least 8 hours, or ideally overnight.
This chilling time helps the filling firm up so it slices beautifully. Just like with rich chilled treats such as Pear Gingerbread Dessert Cups, the flavor and texture both improve with time.
Before serving, top your pie with whipped cream (from a spray can, more Cool Whip, or homemade) and garnish with cinnamon or graham crumbs. For a creative twist, spoon portions into ramekins and call it a pumpkin marshmallow casserole—festive and fun.
Flavor Variations for No Bake Marshmallow Pumpkin Pie
Turn It Into a Marshmallow Pumpkin Cheesecake
If you love the rich tang of cheesecake, this pie can easily shift from light and mousse-like to more decadent. To do that, simply blend 4 oz of softened cream cheese into the pumpkin-marshmallow mixture before folding in the Cool Whip. The cream cheese gives it a subtle tang and a firmer, denser texture—perfect if you’re craving marshmallow pumpkin cheesecake vibes without the baking.
Another delicious twist? Layer the filling into parfait cups with crushed gingersnaps between each layer. It’s a beautiful way to serve this pie at fall brunches or dessert buffets, just like these Cranberry Orange Shortbread Bars which are always crowd-pleasers at gatherings.
A Pumpkin Marshmallow Casserole for the Holidays
If you’re looking for a more rustic, casserole-style dessert, this pie adapts wonderfully. Instead of setting it in a traditional crust, spoon the mixture into a glass baking dish and top with crushed vanilla wafers or candied pecans. Cover and refrigerate as usual.
When ready to serve, scoop into bowls and top each with a swirl of whipped cream. It’s essentially a chilled, fluffy pumpkin marshmallow casserole and makes a fantastic addition to any Thanksgiving dessert table. It’s casual, sharable, and perfect for feeding a crowd—especially if you’re pairing it with treats like Salted Caramel Apple Crumble Bars.
Smart Storage Tips to Keep Your Pie Flawless
How Long Can You Store No Bake Pumpkin Pie?
The beauty of a no bake marshmallow pumpkin pie is how well it holds up in the fridge. Once assembled, cover it tightly and store it in the refrigerator for up to 4 days. The flavor actually intensifies over time, with many readers saying it’s even better on Day 2!
Avoid storing with whipped topping already on—it tends to break down and get watery. Instead, add whipped cream right before serving.
Freezing This Pie (Yes, It Works!)
Want to prep even further ahead? You can freeze this pie. Assemble as directed, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the fridge overnight before serving. The texture stays wonderfully soft and creamy, thanks to the marshmallow base.
Note: Whipped cream toppings don’t freeze well, so skip them until just before serving. Freezing this pie gives you the freedom to make dessert way ahead of schedule—like planning alongside other holiday goodies such as Pumpkin Bread with Cream Cheese Swirl.
Serving Tips: From Pie Dish to No Bake Pumpkin Dip
Classic Pie Slices with a Fluffy Twist
To serve, use a sharp knife warmed under hot water and dried. This helps cut through the soft filling without dragging. Add a swirl of whipped cream, a pinch of cinnamon, or a few crushed graham crackers on top for presentation.
For fall get-togethers or dinner parties, you can even drizzle caramel sauce or sprinkle crushed toffee on top to dress it up. The texture is dreamy—soft, yet sliceable—and it pairs beautifully with coffee or a mug of apple cider.
Serve It as a No Bake Pumpkin Dip
Here’s a fun twist: Skip the crust and chill the filling in a bowl. Serve it as a creamy no bake pumpkin dip with graham sticks, vanilla wafers, or apple slices. It’s a hit at fall potlucks, Halloween parties, and Friendsgiving gatherings.
This version is especially popular with kids and makes an excellent quick treat when you don’t want to fuss with crust. Pair it with other grab-and-go fall snacks like these Caramel Apple Snack Mix for a well-rounded dessert board.
Frequently Asked Questions About No Bake Marshmallow Pumpkin Pie
Does canned pumpkin need to be baked?
No, canned pumpkin is already cooked during the canning process, so it doesn’t need to be baked. That’s why it’s perfect for recipes like No Bake Marshmallow Pumpkin Pie, where heat isn’t needed after the filling is made.
Can you eat canned pumpkin without baking it?
Absolutely. You can eat canned pumpkin straight from the can. It’s fully cooked and safe to consume. Just make sure you’re using 100% pure pumpkin and not the pre-sweetened pumpkin pie filling.
What is a no bake pie?
A no bake pie is a dessert that doesn’t require oven time. Instead, it sets by chilling in the refrigerator. This type of pie is often made with creamy fillings like marshmallows, whipped toppings, or pudding mixes—like in this pumpkin pie marshmallow recipe.
Is pumpkin pie better with condensed milk or evaporated milk?
Traditional pumpkin pies use evaporated milk for a smooth texture, but condensed milk adds more sweetness. In no bake recipes like this one, neither is needed—marshmallows and Cool Whip do the job perfectly.
Can you eat canned pumpkin pie filling without cooking it?
Technically, yes—but pumpkin pie filling is meant to be baked for best flavor and texture. For no-bake desserts like No Bake Marshmallow Pumpkin Pie, always stick with pure pumpkin.
Can you whip cream and condensed milk together?
Yes, but it’s not ideal for fluffy textures. If you’re replacing Cool Whip in this pie, use heavy cream + powdered sugar for better stability. That’s how you’ll achieve a similar consistency to this no bake pumpkin pie with Cool Whip.
Final Thoughts: Cozy, Creamy, and Crowd-Pleasing
There’s something magical about fall desserts that don’t need baking. This No Bake Marshmallow Pumpkin Pie hits every note—warm spices, velvety filling, cloud-like texture, and zero oven stress. Whether you’re serving it at a big Thanksgiving gathering or simply enjoying a slice on a chilly night, it’s guaranteed to impress.
With easy ingredients, endless variations, and the nostalgic touch of marshmallow, this pie delivers pure seasonal comfort. Want even more cozy no bake options? Don’t miss the wildly fun Halloween Marshmallow Pops or these dreamy No Bake Pumpkin Cheesecake Cups for your fall dessert board.