This No Bake Marshmallow Pumpkin Pie is a tried and true fall recipe. The pie filling is thee creamiest filling ever; composed of cream cheese, marshmallow fluff, & cool whip. We'll also use canned pumpkin, pumpkin pie spice, vanilla and powdered sugar to add plenty of fall flavor and sweetness.
As for the crust, it's a delicious pairing of crushed ginger snap cookies and melted butter. It doesn't get any better or any easier. The crust is thick and tall, and perfectly compliments the creamy marshmallow pumpkin filling.
ingredients you'll need for this recipe
- unsalted butter
- gingersnap cookies
- cream cheese
- powdered sugar
- vanilla extract
- pumpkin puree
- pumpkin pie spice
- ground cinnamon
- marshmallow fluff
- cool whip
gingersnap cookie crust
Gingersnap cookie crust to be more specific. I don't what I love more; the thick, creamy marshmallow pumpkin filling or the gingersnap cookie crust that compliments the filling so well. When it comes to a seasonal pie like this, I felt like a typical graham crack crust wouldn't do. I wanted something a little more spiced. Gingersnap was the perfect answer. And who doesn't love a good cookie crust.
While the gingersnap crust isn't different from my original recipe, making it thicker and taller is. In the original version, I just did a single layer of crust. With a crust this good, a single layer hiding under all that filling just won't do. This cookie crust needs to be seen, and there needs to be more of it. I'm very happy with the results and I think you will be too!
no bake marshmallow pumpkin pie filling
The filling in this pie is super creamy with hints of marshmallow, pumpkin and pumpkin pie spice. Cream cheese, marshmallow fluff and cool whip make up the bulk of this pie. It's unreal. The creaminess is unreal. This time around I opted for more marshmallow because it is suppose to be marshmallow-pumpkin pie after all. You'll need a big 16 oz tub of the stuff. After first it'll seem like its way too much filling, but when pour into the thicker, taller pie crust, you'll see it's a perfect fit.
Refrigerate or Freeze: The only down side to this recipe is that you can't slice into right away. The pie needs time to chill, to set up. I highly recommend freezing it. The pie filling is thick and creamy so it freezes beautifully. This is a great option if you are making this pie ahead of time as well. This recipe can also be kept in the refrigerator too. If you chill it in the refrigerator I suggest letting it set in the fridge for at least 4 to 6 hours before serving.
Looking for more fall inspired recipes?
Try these:
Pumpkin Butterscotch Chip Cookies
Ingredients
For the Crust:
- 3 and ½ cups ginger snap cookie crumbs the whole box of cookies
- 1 and ½ sticks butter melted
For the Pie Filling:
- 8 ounce block of cream cheese
- ½ cup powdered sugar
- 2 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 ) 16 ounce container marshmallow creme
- 1 ) 8 ounce tub cool whip
Instructions
- 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. Mix ingredients together until smooth & thoroughly combined. Add in pumpkin puree, pumpkin pie spice and cinnamon and continue mixing on medium speed until combined. Slowly add in marshmallow creme mixing 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, or stick it in the freezer. 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. Cut into slices and serve.