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Fluffy Marshmallow Pumpkin Pie

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This Fluffy Marshmallow Pumpkin Pie is a light, creamy twist on the classic Thanksgiving dessert, featuring a mousse-like pumpkin filling blended with melted marshmallows and whipped cream in a crunchy graham cracker crust. It’s quick, easy, and guaranteed to be a crowd-pleaser at any holiday gathering.

Ingredients

Scale
  • 1 9-inch prepared graham cracker pie crust (store-bought or homemade)
  • 1 cup canned pure pumpkin (not pumpkin pie filling)
  • 1 1/2 cups mini marshmallows or 15 large marshmallows
  • 1/2 cup whole milk (use dairy-free if needed)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar (optional, for stabilizing whipped cream)
  • Extra whipped cream (for topping, optional)
  • Ground cinnamon or pumpkin pie spice (for dusting, optional)
  • Mini marshmallows (for garnish, optional)

Instructions

  1. Prepare the crust: If using store-bought graham cracker crust, set aside. For homemade, crush about 1 1/2 cups graham crackers, mix with 1/4 cup melted butter and 2 tablespoons sugar. Press into a 9-inch pie plate and bake at 350°F for 8-10 minutes. Cool completely.
  2. Melt the marshmallows: In a medium saucepan over low heat, combine mini marshmallows (or large marshmallows), milk, and a pinch of salt. Stir constantly until marshmallows are melted and mixture is smooth. Remove from heat.
  3. Add pumpkin and spices: Whisk in canned pumpkin, cinnamon, ginger, nutmeg, and vanilla extract. Mix until fully blended and shiny. Let cool to room temperature (about 20 minutes).
  4. Whip the cream: In a chilled mixing bowl, whip heavy cream with powdered sugar until stiff peaks form (about 2-3 minutes with a hand mixer).
  5. Fold filling together: Gently fold the cooled pumpkin-marshmallow mixture into the whipped cream using a rubber spatula. Go slow; it’s okay if a few streaks remain.
  6. Fill the pie crust: Pour the fluffy filling into the cooled crust. Smooth the top with the spatula.
  7. Chill: Cover loosely with plastic wrap and refrigerate for at least 3 hours (overnight is even better).
  8. Garnish and serve: Before serving, top with extra whipped cream, a dusting of cinnamon or pumpkin pie spice, and a handful of mini marshmallows. Slice and enjoy!

Notes

For best results, cool the marshmallow-pumpkin mixture to room temperature before folding into whipped cream. Use powdered sugar to stabilize whipped cream if prepping ahead. For gluten-free or dairy-free adaptations, swap crust and dairy ingredients as needed. Chill the pie for at least 3 hours for optimal texture. Pie can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin pie, marshmallow pumpkin pie, Thanksgiving dessert, easy pumpkin pie, fluffy pumpkin pie, holiday pie, no-bake pie, mousse pie, graham cracker crust, whipped cream pie

Find it online: https://yumyep.com/fluffy-marshmallow-pumpkin-pie-recipe-best-easy-thanksgiving-dessert/