Description
This No-Bake Pumpkin Pie is a delicious twist on the classic dessert, featuring a crisp homemade graham cracker crust and a creamy pumpkin marshmallow filling. It’s quick to prepare with no baking needed for the filling, making it perfect for a festive fall treat that is smooth, flavorful, and topped with fluffy whipped cream.
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, for topping
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) to prepare for baking the graham cracker crust.
- Make the graham cracker crust: Melt the butter in a microwave-safe bowl. In a food processor, finely grind the graham crackers, then add melted butter, sugar, and salt, processing until the mixture resembles wet sand. Press the crust mixture evenly along the bottom and sides of a 9-inch pie pan to compact it firmly. Bake for 8 minutes until lightly browned, then cool on a rack.
- Cook the pumpkin mixture: In a large pot over medium heat, warm the pumpkin purée with cinnamon, nutmeg, cloves, and kosher salt, stirring until fragrant, about 1 minute. Lower the heat and gently fold in marshmallows, stirring constantly to melt them without scorching. Once fully melted and combined, transfer the mixture to a bowl and refrigerate until cool.
- Whip the cream: Pour the heavy cream into a large bowl and whip using a hand mixer. Start on low speed and gradually increase to high until the cream forms firm peaks and is fluffy.
- Combine pumpkin mixture and whipped cream: When the pumpkin mixture has cooled to room temperature (about 10 minutes), fold it gently into the whipped cream until fully blended with no streaks, creating a creamy pudding-like consistency.
- 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 at least 4 hours until the filling is firm to the touch.
- Serve and store: Smooth any plastic wrap imprints from the surface and slice the pie to serve chilled. Garnish with additional whipped cream if desired. Store leftovers covered in the refrigerator for up to 4 days.
Notes
- Ensure the pumpkin mixture is cooled before folding into whipped cream to maintain the light texture.
- Press the crust firmly to avoid crumbling when slicing.
- You can use either regular or mini marshmallows for the filling.
- For best taste, serve the pie chilled.
- Store any leftovers refrigerated and consume within 4 days for freshness.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
