A yummy, easy no bake pie made with the flavors of fall! A delicious ginger snap cookie crust with the smoothest marshmallow-pumpkin pie filling that will find a special place in your fall “baking” repertoire.
I know baking is the thing this time of year and I’m not complaining. There’s nothing better than having your home filled with the sweet, rich aromas of what you’ve got cooking or baking up in the kitchen. Now I know people go crazy for pumpkin pie, but what about a no bake version? This no bake marshmallow pumpkin pie is just the thing to make if you don’t have enough time to bake but are looking for a fun spin on a pumpkin-ish dessert this time of year.
What do you think about marshmallow & pumpkin? I think it’s a flavor duo that’s underestimated. Both marshmallow & pumpkin are soft, sweet and there’s something warm and comforting when you put the two together. I have a few other no-bake pies on this blog with a similar base to this one. Cream cheese, powdered sugar, vanilla extract and a tub of cool whip make for a very easy pie filling that is also easily flavored. I’ve made them in peanut butter, nutella, funfetti and now, for fall – marshmallow pumpkin! Other than making it pumpkin flavored with the addition of pumpkin puree, pumpkin pie spice & cinnamon, I also added marshmallow creme. Resulting in the smoothest flavor & texture. This pie is not overwhelming in pumpkin flavor but it’s sweet, warm and tastes like fall.
Just look ↑ at how thick, creamy & smooth that pie filling is. You can’t beat it. And don’t forget the cookie crust! A buttery, crumbly ginger snap cookie crust that holds together beautifully but breaks apart nicely as you savor each bite.
One thing necessary for this pie is a mixer. Whether you have a stand mixer or a hand held electric one definitely don’t try to mix the ingredients together by hand. Also, add the ingredients together slowly as your mixing. I start off by creaming the cream cheese, powdered sugar and vanilla extract together. I let this mix for about a minute or so so it has a change to get evenly combined and smooth. Smoothness is a big factor with this pie so you want to to let everything mix together evenly before incorporating the next ingredients. Once I can see that the cream cheese, powdered sugar and vanilla are mixed and smooth add in the pumpkin puree and spices. Allow those to mix thoroughly and then add in the marshmallow creme, let that get fully mixed in and incorporated into the filling and then lastly, you can add in the cool whip.
Pour the thick, creamy filling on to the ginger snap crust and smooth it out evenly. Allow this pie to “chill” in your fridge for at least 4 to 6 hours before serving. The longer it has to set, the more it firms up and is easier to cut & serve. Garnish the border with whipped cream and festive fall sprinkles
- 2 cups ginger snap cookie crumbs (about 35 cookies)
- 1/2 cup (1 stick) unsalted butter (melted)
- 8 ounce block of cream cheese
- 1/2 cup powdered sugar
- 2 teaspoon pure vanilla extract
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1) 7 ounce container marshmallow creme
- 1) 8 ounce tub cool whip
- optional: whip cream & sprinkles for garnish
- Line the bottom of a 9 inch spring form pan with parchment paper. Set aside.
- Using a food processor, pulse gingersnap cookie until fine crumbs form. Combine the ginger snap cookie crumbs and melted butter in a mixing bowl and mix together until the crumbs are moist and evenly coated. Pour the crumb/butter mixture into the spring form pan and smooth it out over the bottom of the pan to form a cookie crust, packing it tightly with a spoon. Set aside.
- In a large mixing bowl cream together cream cheese, powdered sugar & vanilla extract using a stand mixer or electric handheld mixer. Cream ingredients together until smooth and thoroughly combined. Add in pumpkin puree, pumpkin pie spice and cinnamon and continue mixing on medium speed until smooth and thoroughly combined. Slowly add in marshmallow creme and mix until thoroughly combined with the pumpkin filling. Finally, add in the cool whip, mixing thoroughly until all the ingredients are combined and filling is thick, smooth and has a light orange tint.
- Pour pie filling into the spring form and smooth out evenly over cookie crust. Allow the pie to chill in the refrigerator for at least 4 to 6 hours or up to over night. When ready to serve you may want to run a butter knife down the sides of the pie, in between the sides of the pie and spring form pan so they don't stick when you lift up the sides from the spring form pan. Release the side latch and lift the sides of the pan up. Gently lift the pie up form the bottom of the spring form pan and peel away the parchment paper and transfer to a plate or serving dish. Garnish with whipped cream and sprinkles (optional) cut into slices and serve.
- Any left overs should be store in an airtight container and kept refrigerated.