Description
This no-bake pumpkin pie features a crunchy graham cracker crust filled with a creamy, spiced pumpkin filling enriched with melted marshmallows and folded into fluffy whipped cream. Perfect for autumn festivities, this easy recipe requires minimal baking and chilling to deliver a smooth, flavorful dessert that’s light yet indulgent.
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
Toppings
- Whipped cream, for serving
Instructions
- Preheat the Oven: Set 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. In a food processor, pulse graham crackers until finely ground. Add melted butter, sugar, and salt; process until the mixture resembles wet sand. Press this mixture evenly into a 9-inch pie pan, starting with the sides. Bake for 8 minutes until lightly browned, then cool the crust on a rack.
- Prepare the Pumpkin Mixture: In a large pot, combine pumpkin purée, cinnamon, nutmeg, cloves, and salt. Warm over medium heat for about 1 minute until fragrant. Reduce heat to low and fold in marshmallows, stirring constantly until fully melted and incorporated. Transfer to a bowl and refrigerate to cool.
- Whip the Cream: Pour heavy cream into a large bowl and whip using a hand mixer. Start at low speed and gradually increase to high, whipping until the cream is fluffy and holds firm peaks.
- Combine Filling: Once the pumpkin mixture has cooled to room temperature, gently fold it into the whipped cream using a rubber spatula. Mix until no streaks remain and the filling is a creamy orange consistency similar to pudding.
- Assemble the Pie: Pour the pumpkin filling into the cooled graham cracker crust and spread evenly using a 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 the top if needed before slicing. Serve chilled with additional whipped cream. Store any leftovers covered in the refrigerator for up to 4 days.
Notes
- Using mini marshmallows can help melt the filling more evenly and quickly.
- Chilling the pie is essential to set the filling and achieve the right texture.
- The whipped cream in the filling and topping adds lightness to balance the dense pumpkin mixture.
- For a gluten-free version, substitute gluten-free graham crackers.
- Do not skip baking the crust to ensure it holds together well.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
