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No Bake Pumpkin Pie

  • Author: Jamie Sanders
  • Prep Time: 15
  • Total Time: 2 hours 15 min
  • Yield: 8 servings 1x
  • Category: desserts
  • Method: no bake




  • 1 package graham crackers (8-9 sheets)
  • 2 Tablespoons sugar
  • 4 Tablespoons butter, melted


  • 1 cup pumpkin purée
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ⅛ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 10oz. Package of mini marshmallows
  • 1 cup heavy whipping cream + additional whipped cream for serving if desired


  1. Crush or puree graham crackers into crumbs.
  2. Mix with sugar and melted butter.
  3. Press into an 8-inch pie plate and refrigerate until ready to use.
  4. For the filling, combine pumpkin, spices, and mini marshmallows in a large pan.
  5. Heat over low-medium heat, stirring, until marshmallows are melted. Beware that marshmallows can scorch, so you need to stay with it.
  6. Remove from heat once marshmallows are melted and incorporated with pumpkin. Let the pumpkin mixture cool.
  7. While the pumpkin mixture is cooling, beat cream until stiff peaks form.
  8. Stir in pumpkin mixture until everything is combined well.
  9. Pour into graham cracker crust and refrigerate for at least two hours (the longer, the better)until set, before serving.


Store pie in refrigerator. This no-bake pumpkin pie will keep in the refrigerator for 3 to 4 days.


  • Serving Size: 1/8 of recipe

Keywords: no bake pumpkin pie