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No Bake Marshmallow Pumpkin Pie

No bake marshmallow pumpkin pie has a fluffy, creamy pumpkin filling folded with whipped cream and nestled in a prepared graham cracker crust. Chill it until firm for an easy make-ahead dessert with pumpkin pie spice in every slice.
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Prep Time 4 minutes
Cook Time 8 minutes
Cooling and chilling 4 hours 30 minutes
Total Time 4 hours 42 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 prepared graham cracker crust 9-inch
For the filling
  • 10 oz mini marshmallows
  • 0.25 cup whole milk
  • 1 cup canned pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 cup heavy cream cold

Equipment

  • 1 electric mixer

Method
 

Make the filling
  1. In a 3-quart saucepan, combine the marshmallows and milk and cook over low heat, stirring constantly, until completely melted and smooth, 5 to 8 minutes.
  2. Remove the pan from the heat and stir in the pumpkin puree and pumpkin pie spice until smooth.
  3. Let the mixture cool to room temperature, about 30 minutes.
  4. In a medium bowl, beat the heavy cream with an electric mixer until stiff peaks form, 2 to 4 minutes.
Fill and chill the pie
  1. Gently fold the whipped cream into the cooled pumpkin mixture until no streaks remain.
  2. Spread the filling into the graham cracker crust.
  3. Cover and refrigerate until firm, at least 4 hours.

Notes

For the smoothest filling, let the pumpkin mixture cool to room temperature before folding in the whipped cream. Refrigerate covered for up to 3 days; freezing is not recommended. For a dairy-free swap, use plant-based milk and a dairy-free whipped topping.