Dessert · holiday · sweet

Marshmallow Pumpkin Pie

I think I may have found the best version of pumpkin pie yet.

This is a no-bake pie so it’s no-mess and no-fuss. On top of that, it’s exceptionally good. It’s sweeter than your average pumpkin pie (that could be from the whipped cream) but it’s got this incredible flavor and texture.

It’s almost like biting into a cloud.

Icebox pies are nothing new to me, but this one just seems better than all the others I’ve made.

Maybe because it was so incredibly easy to make.

All you have to do is melt some marshmallows with some pumpkin. Stir in some spices and then fold in some whipped cream and you’re good to go.

If you’re struggling to make the full meal on Thanksgiving, give this pumpkin pie a whirl. It’s so easy you’ll never believe you made it.


Marshmallow Pumpkin Pie

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A simple, no-bake pumpkin pie that everyone will love.


  • 1 (15 oz) can pumpkin puree (Libby’s 100% pure pumpkin works best)
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1 (10 oz) bag mini marshmallows
  • 1 (8 oz) carton Cool Whip
  • 1 pre-made graham cracker crust
  • Directions

    1. In a small saucepan over low heat, melt marshmallows. Stir in pumpkin and heat, stirring constantly, until marshmallows are melted and pumpkin is well combined. Stir in cinnamon and pumpkin pie spice.
    2. Transfer pumpkin-marshmallow mix to a bowl to cool. Let cool at room temperature for about 30 minutes.
    3. Once pumpkin is cooled, fold in Cool Whip. Keep folding until Cool Whip is mixed well into the pumpkin.
    4. Pour pumpkin mixture into pre-made crust. Refrigerate overnight or for at least 8 hours. Serve with extra whipped cream.

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