Description
This no-bake pumpkin pie recipe features a homemade graham cracker crust baked to golden perfection, filled with a creamy, spiced pumpkin and marshmallow mixture folded into freshly whipped cream. It’s chilled until set and served cold with a dollop of whipped cream, offering a delightful and easy alternative to traditional baked pumpkin pies.
Ingredients
Scale
Graham Cracker Crust:
- 8 tablespoons unsalted butter
- 12 sheets (185g) graham crackers
- 2 tablespoons (28g) sugar
- 3/4 teaspoon kosher salt
Pie Filling:
- 1 cup (244g) pumpkin purée
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch cloves
- 1/2 teaspoon kosher salt
- 10 ounces marshmallows (49 regular marshmallows, or about 5 1/2 cups mini marshmallows)
- 1/2 cup heavy cream
For Serving:
- Whipped cream
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the graham cracker crust.
- Make the Graham Cracker Crust: Melt the butter in a microwave-safe bowl until fully melted. In a food processor, pulse the graham crackers until finely ground, then add the melted butter, sugar, and salt, and process until the mixture resembles wet sand. Press the crust mixture evenly into a 9-inch pie pan, starting with the sides and pressing firmly until compact and stable.
- Bake the Crust: Bake the crust for 8 minutes until lightly browned, then transfer to a cooling rack to cool completely.
- Prepare Pumpkin Mixture: In a large pot over medium heat, combine pumpkin purée, cinnamon, nutmeg, cloves, and kosher salt. Stir for about 1 minute until fragrant. Reduce heat to low and fold in marshmallows, stirring continuously to prevent scorching, until marshmallows fully melt and incorporate with the pumpkin. Transfer the mixture to a bowl and refrigerate until cooled, about 10 minutes.
- Whip the Cream: Pour heavy cream into a large bowl and use a hand mixer to whip. Start at low speed, gradually increasing to high as the cream thickens. Whip until fluffy and stiff peaks form.
- Combine Filling: Gently fold the cooled pumpkin mixture into the whipped cream with a rubber spatula until fully incorporated with no streaks, forming a creamy, smooth orange filling resembling pudding.
- Assemble the Pie: Spread the pumpkin filling evenly into the cooled graham cracker crust using an offset spatula or butter knife.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for 4 hours or until the filling is firm to touch.
- Serve and Store: Before serving, smooth any plastic wrap marks on the pie surface with a butter knife. Slice and serve chilled, topped with whipped cream if desired. Store leftover pie covered in the refrigerator for up to 4 days.
Notes
- The graham cracker crust requires baking, while the filling is no-bake and relies on chilling to set.
- Use either regular or mini marshmallows as specified; mini marshmallows reduce melting time slightly.
- Cool the pumpkin mixture before folding into the whipped cream to prevent melting the cream.
- Chilling the pie for the full 4 hours ensures the filling sets firmly for clean slicing.
- Leftover pie maintains best texture and flavor when stored refrigerated and consumed within 4 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 24g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
