Description
This No-Bake Pumpkin Pie features a homemade graham cracker crust and a creamy, spiced pumpkin filling made with marshmallows to add a sweet, fluffy texture. This easy-to-make pie requires no traditional baking of the filling and is perfect for a quick and delicious fall dessert that can be chilled and served with 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
- Whipped cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the crust.
- Make the Graham Cracker Crust: Melt the butter in a microwave-safe bowl. Process graham crackers in a food processor until finely ground, then add the melted butter, sugar, and salt. Process again until combined and resembling wet sand. Press the mixture evenly around the sides and bottom of a 9-inch pie pan, ensuring compaction so it doesn’t shift. Bake for 8 minutes until lightly browned, then cool on a rack.
- Prepare the Pumpkin Mixture: In a large pot, combine pumpkin purée, cinnamon, nutmeg, cloves, and kosher salt. Warm on medium heat while stirring for about 1 minute until fragrant. Reduce heat to low, fold in marshmallows, and stir constantly to prevent scorching until marshmallows fully melt and incorporate. Transfer mixture to a small bowl and refrigerate to cool.
- Whip the Cream: Pour heavy cream into a large bowl and whip with a hand mixer. Start at low speed and increase gradually. Whip on high until cream forms firm peaks and is fluffy.
- Finish the Filling: Once pumpkin mixture is cooled to room temperature (approximately 10 minutes), fold it gently into the whipped cream using a rubber spatula until uniform and creamy orange with no streaks.
- Assemble the Pie: Scrape the pumpkin filling evenly into the cooled graham cracker crust, spreading with 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 the top if needed, slice, and serve chilled with whipped cream. Store any leftover pie covered in the refrigerator for up to 4 days.
Notes
- Press the crust mixture firmly into the pan so it holds its shape after baking.
- Stir marshmallows constantly on low heat to prevent burning during melting.
- Allow the pumpkin mixture to cool to room temperature before folding into whipped cream to avoid deflating it.
- Chilling time is important to ensure the filling sets properly.
- Use a butter knife or offset spatula to smooth the filling evenly in the crust.
- The pie can be stored refrigerated for up to 4 days to maintain freshness.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
