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Marshmallow Pumpkin Pie

Marshmallow Pumpkin Pie

This Marshmallow Pumpkin Pie looks a little unassuming.

This marshmallow pumpkin pie is light, and fluffy, and tastes like pumpkin pie and whipped cream all in one. Get the recipe at www.kitchenmeetsgirl.com #pumpkin pie #marshmallows

Plain Jane, even.  But it’s not, I assure you.

It’s light, and fluffy, and tastes like pumpkin pie and whipped cream all in one.

‘Cause it kinda is.

Pumpkin pie is my fall nemesis.  Actually, anything pumpkin related is my nemesis.  I can’t turn it down, and I can’t take just eat one bite…I’ll keep going until the whole darn thing is gone.  The Tall Boy doesn’t really like pumpkin pie (??), so guess who ate this entire pie, despite the fact that I’m supposed to be Weight Watching it right now.

In my own defense, I couldn’t help it.  This pie was so easy to make, and tasted so light that it felt like I shouldn’t even count the calories.

This marshmallow pumpkin pie is light, and fluffy, and tastes like pumpkin pie and whipped cream all in one. Get the recipe at www.kitchenmeetsgirl.com #pumpkin pie #marshmallows

Now, I’m not saying this isn’t sweet.  It is a pumpkin pie with marshmallows and heavy cream folded inside, after all.

It’s also served in a graham cracker crust, which is sweet enough on its own.  If you want to tone down the sweetness a bit, I think this pie would be equally as good in a regular pie crust.  But to me, anything with marshmallows is meant to pair with graham crackers. 😉

Clearly, it’s also meant to pair with chocolate, because I ate a slice of it this way, too.

This marshmallow pumpkin pie is light, and fluffy, and tastes like pumpkin pie and whipped cream all in one. Get the recipe at www.kitchenmeetsgirl.com #pumpkin pie #marshmallows

The best part of this pie is that it’s no bake – the hardest part is waiting for it to chill!  Since I always have graham crackers on hand I made my own crust, but you can make this dessert prep even easier by purchasing a prepared crust if desired.

Marshmallow Pumpkin Pie
 
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Ingredients
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter, melted
  • 1 cup pumpkin puree
  • 1 10-ounce bag mini marshmallows
  • 1 teaspoon cinnamon
  • 1 cup heavy cream
Method
For the crust:
  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate
  2. Bake at 375 degrees for 7-10 minutes. Cool.
For the filling:
  1. In a medium saucepan, combine pumpkin, marshmallows and cinnamon over medium-low heat. Stir continuously until marshmallows are completely melted. Chill pumpkin mixture in the refrigerator for about one hour.
  2. Once the mixture is nearly chilled, whip the heavy cream with an electric mixer on high speed until soft peaks form. Set aside.
  3. Beat pumpkin mixture with an electric mixture until slightly fluffy, about 1 minute. Fold in whipped cream, and spoon mixture into crust.
  4. Cover and chill until firm, about 2 hours.
Notes
adapted from Gooseberry Patch
Nutrition Information
Serving size: serves 8

54 Comments

    • Ashley
      Ashley on September 28, 2013 at 3:55 pm

      Thanks, Dorothy!

      Reply
  2. Gypsi
    Gypsi on September 25, 2013 at 10:53 pm

    Oh my gosh, that looks delicious!! Do you think I could substitute marshmallow cream for the marshmallows? I’m vegetarian, and while marshmallows have gelatin, the cream doesn’t. Good grief, I just can’t stop thinking how good that must taste!
    Gypsi recently posted..Review of The Night Guest by Fiona McFarlaneMy Profile

    Reply
    • Ashley
      Ashley on September 28, 2013 at 3:56 pm

      Hi Gypsi – I haven’t tried it with marshmallow cream, but I think it would work just fine! Let me know if you try it out! 🙂

      Reply
  3. Elizabeth @ Confessions of a Baking Queen
    Elizabeth @ Confessions of a Baking Queen on September 26, 2013 at 12:37 am

    UM wow.. seriously amazing!! Sometimes when things are so easy to make, no bake and all I tend to think there are no calories.. I might do this with the whole pie though! Seriously amaze!!

    Reply
    • Ashley
      Ashley on September 28, 2013 at 3:57 pm

      Thanks, Elizabeth. Yeah, I kind of fooled myself into thinking “no calories.” It was worth it, though. 🙂

      Reply
  4. Bonny Lee
    Bonny Lee on September 26, 2013 at 1:10 am

    A friend gave me this recipe about 40 years ago. The only difference is that I also add ground ginger, use a ginger snap crust, and melt the pumpkin puree and marshmallow in the microwave.

    I call this Pumpkin Chiffon and also made it at a restaurant where I made desserts. I served it there as a mousse in a wine glass, with a garnish of whipped cream and a ginger snap cookie. It is also very good as a filling in cream puffs.

    Reply
    • Ashley
      Ashley on September 28, 2013 at 3:58 pm

      Bonny – I can’t stop thinking about using this filling in cream puffs! I bet that is seriously amazing!

      Reply
    • Ashley
      Ashley on September 28, 2013 at 3:59 pm

      Thanks, Sarah. I am usually not much of a pie baker, so I loved how easy this was!

      Reply
    • Ashley
      Ashley on September 28, 2013 at 3:59 pm

      Nicole – you have to try it. SO GOOD!

      Reply
  8. Sherry
    Sherry on September 29, 2013 at 9:33 pm

    Ashley, it says to add cinnamon in both the crust and the filling. But I can only see cinnamon listed once. Can you help me with this? I’m hoping to make it this weekend. It looks amazing and I wanted a change from the regular pumpkin pie. I hope my company will like it. Thanks. Sherry

    Reply
    • Ashley
      Ashley on September 29, 2013 at 9:50 pm

      Thanks for the catch, Sherry. I mistyped my instructions so I will have to get them updated. I did not add cinnamon to the crust. But now that I’m thinking about it, it would be fabulous with some added in!

      Reply
      • Sherry
        Sherry on September 30, 2013 at 7:22 pm

        How much do you think you would add if you did?

        Reply
  9. Bea Long "The Bayou Lady"
    Bea Long "The Bayou Lady" on October 2, 2013 at 12:44 am

    You have so got me on this one. I can add marshmallow to dirt and eat it I think!! PUMPKIN wwwwowowoo.

    Reply
  10. Trish - Mom On Timeout
    Trish - Mom On Timeout on October 6, 2013 at 6:48 pm

    Oh Ashley! This pie is just fabulous! Shared on Facebook yesterday (everyone LOVED it) and pinned today! YUMMY!

    Reply
  11. Chris
    Chris on October 7, 2013 at 7:45 pm

    Wow, this looks like a pumpkin cloud! Can’t wait to try! This would be a great make ahead Thanksgiving dessert! Thanks for sharing!

    Reply
  14. Jamie Snyder
    Jamie Snyder on November 3, 2013 at 11:46 am

    Wow! That looks so delicious. I am definitely going to pin this so I can make it for my family. Thanks so much for sharing.

    Reply
  15. Emeline
    Emeline on November 4, 2013 at 12:39 pm

    Wow, this sounds like a great idea ! I can’t wait to try it, it looks so great … Maybe this week-end ? 🙂

    Reply
  16. Diana
    Diana on November 9, 2013 at 2:01 pm

    This pie recipe sounds amazing. But I’m going to only use your Filling, and make it in the microwave (as mentioned by Bonny Lee).

    I think I’m going to serve this on my Christmas Eve Buffet as a dip rather than a pie. I will use a mix of Honey, Cinnamon and Chocolate Teddy Grahms and some fruit as dipping condiments. I think this will go over well with all my guests (the kids as well as adults).

    Thank you so very much Ashley for posting this recipe.

    Reply
  17. christine
    christine on November 26, 2013 at 5:04 am

    Confused what ‘fold in’ means?

    Reply
    • Ashley
      Ashley on November 26, 2013 at 8:11 am

      Christine-you often ‘fold’ in ingredients that have already been whipped. Using a spatula, you’ll want to GENTLY incorporate the whipped cream in with the pumpkin mixture. Don’t stir! 🙂

      Reply
  18. Ann
    Ann on December 13, 2013 at 1:27 pm

    This was luscious! Thanks for the recipe!

    Reply
  19. Carolynne Fairweather
    Carolynne Fairweather on October 5, 2014 at 6:02 am

    Dear Ashley:

    I’ve made my lat Mom’s Never Fail Pumpkin pies for years, but never tried an uncooked one. I have an issue with too much cream and so when I try this recipe, which i will do for 2 fund raisers i contribute to each Spring and Fall, I am going to try lite Cool Whip instead and I’ll let you know how it turns out, okay?

    Thanks for a different idea. I have pumpkin in my freezer, which needs to be used as I am downsizing to an apartment in the next three months, so your recipe will help me use some of it up. God bless you. Carolynne in Toronto

    Reply
  20. Shelly
    Shelly on November 7, 2014 at 2:06 am

    Hello, do you know if you could replace the pumpkin with caramel? I’d love that

    Reply
  21. vinita
    vinita on November 27, 2014 at 12:42 pm

    Would that be unsalted butter?

    Reply
  22. vinita
    vinita on November 27, 2014 at 1:05 pm

    Do we use Unsalted butter?

    Reply
  23. vinita
    vinita on November 27, 2014 at 1:07 pm

    I hope this didn’t post several times. Do i use unsalted or salted butter?

    Reply
    • Ashley
      Ashley on November 27, 2014 at 3:09 pm

      Sorry about that–yes, unsalted.

      Reply
  24. Marilyn
    Marilyn on November 28, 2014 at 5:44 pm

    I made this recipe yesterday. It was great! I usually use Paula Dean’s recipe for pumpkin chiffon pie but her’s uses cool whip. This one is much better! My husband loved it too! It is great for people like me who don’t like the texture and flavour of the traditional pumpkin pie.

    Reply
    • Marilyn
      Marilyn on November 28, 2014 at 5:46 pm

      i just wanted to add that I used a store bought pie crust because I am not a huge fan of graham cracker crusts.

      Reply
  25. Sue in Missouri
    Sue in Missouri on August 24, 2015 at 6:26 pm

    This pie recipe looks absolutely delicious! However, when the headin g says NUTRITIONAL INFORMATION that means how many calories per serving; how much fat per serving; how many carbohydrates per serving. Understand? Under the NUTRITION heading you always just put how many servings the recipe yields.

    Can you provide the ACTUAL NUTRITIONAL INFO, PLEASE?

    Many thanks! Keep those great recipes coming.

    Reply

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