Can I use a premade pie crust?

Yes, you can use a premade crust. There are a few options. You can buy a premade graham cracker crust that does not need to be baked, or you can buy a premade regular pie crust that you would need to bake at home. The premade crusts that require baking are usually sold frozen, so check the freezer section of your grocery store. If you use a frozen crust, bake until golden brown and let cool before pouring in the pumpkin filling.

Is Pumpkin Pie Filling Safe To Eat?

Pumpkin pie filling is made with cooked pumpkin and pureed, so it is safe to eat.

Does Pumpkin Pie Usually Have Eggs?

There are loads of pumpkin pie recipes out there, but this recipe does not require eggs. The melted marshmallows are used to bind the pumpkin with the spices and create a rich taste and firm texture.

Do I Need To Add All The Spices?

No, you can decide which spices you want to add. If your family is not so keen on cloves, then, by all means, leave them out. Or if you don't have any nutmeg or ginger on hand, you can omit them. You can also use pumpkin pie spice as a substitute. Use 2 teaspoons of pumpkin pie spice.

Can I Use Marshmallow Fluff?

I do not recommend marshmallow fluff in this recipe. The pie would not set up as firmly.

Can I Make This No Bake Pumpkin Ahead Of Time?

Yes, this pumpkin pie can be made a day or two in advance.

No Bake Pumpkin Pie Recipe

Ingredients

Scale

Crust:

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

Filling:

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

Instructions

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

Notes

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

Nutrition

Serving Size: 1/8 of recipe