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No-Bake Pumpkin Pie
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
268 minutes
Irresistible no-bake pumpkin pie with spiced silky filling and simple graham cracker crust.
Ingredients:
  • 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 puree
  • 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 your oven to 350°F.
  • Prepare the graham cracker crust: Melt the butter in a microwave-safe bowl. Using a food processor, finely grind the graham crackers for about 15 seconds. Combine the ground crackers with melted butter, sugar, and salt in the processor for about 10 seconds until it resembles wet sand. Press the mixture into a 9-inch pie pan, ensuring an even layer on the bottom and sides. Bake for 8 minutes until lightly browned, then cool on a rack.
  • Prepare the pumpkin mixture by combining pumpkin, cinnamon, nutmeg, cloves, and kosher salt in a large pot over medium heat. Stir until fragrant, around 1 minute. Lower the heat, add the marshmallows, and stir continuously until they melt and blend with the pumpkin. Transfer the mixture to a small bowl and refrigerate to cool.
  • In a large bowl, whip the heavy cream using a hand mixer until fluffy with firm peaks that form when you lift the beaters out. Gradually increase the speed as needed.
  • Combine the cooled pumpkin mixture with the whipped cream in the bowl and gently fold them together using a rubber spatula until smooth and creamy with a uniform orange color resembling pudding.
  • Spread the pumpkin filling evenly into the pie crust using a small offset spatula or butter knife.
  • Refrigerate the pie covered with plastic wrap for 4 hours until the filling is firm when pressed at the center.
  • Smooth out any plastic wrap pattern by gently running a butter knife along the top of the pie. Serve chilled with whipped cream, if desired. Store any leftovers by covering and refrigerating for up to 4 days. Don't forget to leave us stars and a review if you enjoyed the recipe!

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