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 .

Creamy No Bake Marshmallow Pumpkin Pie : The Best Fall Treat

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

Scale

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

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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