Easy No-Bake Pumpkin Pie recipe saves the day when your too busy during the holiday season to make a complicated dessert recipe via

No Bake Pumpkin Pie



  • 10 oz bag mini marshmallows
  • 11 1/2 cups canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 28 oz containers extra creamy cool whip, thawed
  • 1 deep crust graham cracker crust
  • Pecan halves (optional)


  1. Place the marshmallows, pumpkin and pumpkin pie spice into a sauce pan.
  2. Heat on low, stirring constantly until marshmallows have melted completely.
  3. Pour into a bowl and allow to cool completely.
  4. Once the filling is cool beat with a hand held mixer for about 2 minutes.
  5. Fold in 1 cup of extra creamy cool whip topping into the pumpkin mixture.
  6. Spread the marshmallow pumpkin pie filling into the pie crust.
  7. Mound the remaining cool whip over the top of the pumpkin pie filling.
  8. Chill at least 4 hours before serving.
  9. Garnish top of pie with pecan halves if desired.

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