Description
This no-bake pumpkin pie combines a buttery homemade graham cracker crust with a creamy pumpkin and melted marshmallow filling, topped with whipped cream. It’s a delightful fall dessert that requires minimal baking and chilling time, perfect for a festive and easy-to-make treat.
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 (175°C) to prepare for baking the crust.
- Make the Graham Cracker Crust: Melt the butter in a microwave-safe bowl. In a food processor, pulse the graham crackers until finely ground. Add the melted butter, sugar, and salt, and pulse again to combine until the mixture resembles wet sand. Press this mixture evenly along the bottom and sides of a 9-inch pie pan. Bake for 8 minutes until lightly browned, then cool on a rack.
- 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 constantly to prevent scorching until fully melted and blended into the pumpkin. Transfer to a small bowl and refrigerate to cool.
- Whip the Cream: Pour heavy cream into a large bowl. Using a hand mixer, whip the cream starting slowly and increasing to high speed. Whip until stiff peaks form and the cream is fluffy with deep track marks from the beaters.
- Combine Filling: When pumpkin mixture is cooled to room temperature (about 10 minutes in refrigerator), gently fold it into the whipped cream with a rubber spatula until the mixture is smooth and creamy with no streaks.
- Assemble Pie: Pour the pumpkin filling into the cooled graham cracker crust, spreading it evenly with an offset spatula or butter knife.
- Chill the Pie: Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours until set and firm to the touch.
- Serve and Store: Smooth out any plastic wrap marks with a butter knife, slice, and serve chilled with additional whipped cream if desired. Store leftover pie covered in the refrigerator for up to 4 days.
Notes
- Ensure the pumpkin mixture is fully cooled before folding into whipped cream to prevent melting.
- If you don’t have a food processor, crush graham crackers in a zip-lock bag using a rolling pin.
- To avoid scorching marshmallows, stir continuously on low heat until melted.
- Use regular or mini marshmallows depending on availability—they melt down equally well.
- This pie is best eaten within 4 days for optimal freshness.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 22g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
