Desserts

Marshmallow Pumpkin Pie – Easy, Creamy & Fluffy Fall Dessert

By•

Marshmallow Pumpkin Pie is a creamy, fluffy, and delicious twist on the classic pumpkin pie. It combines the warm flavors of pumpkin, cinnamon, nutmeg, and pumpkin spice with the sweetness of marshmallows for a dessert that feels extra special. With its smooth pumpkin filling and soft, sweet texture, this pie is perfect for anyone who loves traditional fall desserts with a fun twist.

Print

Marshmallow Pumpkin Pie – Easy, Creamy & Fluffy Fall Dessert

Print Recipe

This Marshmallow Pumpkin Pie is creamy, fluffy, and full of warm fall spices. An easy pumpkin dessert perfect for Thanksgiving and autumn gatherings.

  • Author:clare recipe

Ingredients

Scale

For the Crust

  • 1 ½ cupsgraham cracker crumbs
  • ¼ cupgranulated sugar
  • 6 tablespoonsunsalted butter, melted
  • ¼ teaspoonground cinnamon

For the Pumpkin Filling

  • 1 cuppumpkin purée
  • 1package (10 ounces) mini marshmallows
  • ½ teaspoonground cinnamon
  • ¼ teaspoonground ginger
  • ¼ teaspoonground nutmeg
  • ¼ teaspoonsalt
  • 1 teaspoonvanilla extract
  • 1 cupheavy whipping cream

For the Topping

  • 1 cupheavy whipping cream
  • 2 tablespoonspowdered sugar
  • ½ teaspoonvanilla extract
  • Mini marshmallows, for decorating
  • A pinch of ground cinnamon

Instructions

Prepare the Graham Cracker Crust

  • In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon.
  • Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
  • Refrigerate for 20 minutes, or bake at 350°F (175°C) for 8–10 minutes for a firmer crust. Let cool completely if baked.

Make the Marshmallow Pumpkin Filling

  • Place the mini marshmallows in a large saucepan over low heat.
  • Stir continuously until completely melted and smooth.
  • Remove from the heat and mix in the pumpkin purée, cinnamon, ginger, nutmeg, salt, and vanilla extract.
  • Let the mixture cool to room temperature, stirring occasionally.

Whip the Cream

  • In a chilled bowl, beat 1 cup of heavy whipping cream until stiff peaks form.
  • Gently fold the whipped cream into the cooled pumpkin mixture until smooth and fluffy.

Assemble and Chill

  • Spoon the filling into the prepared graham cracker crust.
  • Smooth the top with a spatula.
  • Cover loosely and refrigerate for at least 6 hours, preferably overnight, until completely set.

Add the Whipped Cream Topping

  • Beat the remaining heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  • Spread or pipe the whipped cream over the chilled pie.
  • Decorate with mini marshmallows and a light sprinkle of cinnamon.

Serve

  • Slice the pie with a sharp knife, wiping the blade between cuts for clean slices.
  • Keep refrigerated until ready to serve.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Whether you’re preparing Thanksgiving dessert, hosting a family gathering, or simply craving something cozy, this Marshmallow Pumpkin Pie is sure to become a favorite. It’s rich in pumpkin flavor, wonderfully creamy, and beautiful enough to serve at any holiday table.

Why You’ll Love This Marshmallow Pumpkin Pie

  • Creamy and fluffy:Marshmallows add a soft, light texture that makes every bite delicious.
  • Classic fall flavors:Pumpkin, cinnamon, nutmeg, and pumpkin spice create that familiar autumn taste.
  • Perfect for Thanksgiving:It’s a fun alternative to traditional pumpkin pie.
  • Easy to prepare:Simple ingredients come together to create an impressive homemade dessert.
  • Make-ahead friendly:Prepare it in advance and let it chill until you’re ready to serve.

What Makes This Pumpkin Pie Special?

The secret to this pie is the combination of pumpkin and marshmallows. Pumpkin provides the rich, earthy flavor we love in fall desserts, while marshmallows bring sweetness and a soft, creamy consistency.

Instead of a dense traditional filling, this pie has a lighter, more delicate texture that makes it especially enjoyable after a big holiday meal. A buttery pie crust adds the perfect contrast, while a little whipped cream on top makes every slice even more irresistible.

Helpful Tips for the Best Results

  • Usepure pumpkin puree, not pumpkin pie filling, so you can control the spices and sweetness.
  • Let the filling cool properly before assembling if your recipe requires melted marshmallows.
  • Chill the pie long enough to help the filling set and make slicing easier.
  • Use a fully cooled pie crust to prevent the filling from becoming too soft.
  • Add whipped cream and a sprinkle of cinnamon just before serving for a beautiful finish.

When to Serve Marshmallow Pumpkin Pie

This pie is a wonderful choice for Thanksgiving, Halloween parties, fall potlucks, and family dinners. It’s also perfect for weekend baking when you’re in the mood for something sweet and comforting.

Serve it chilled with a generous swirl of whipped cream, and enjoy a delicious pumpkin dessert that brings a little extra sweetness to the season.

 Ingredients

This Marshmallow Pumpkin Pie uses simple ingredients to create a creamy, fluffy filling with plenty of pumpkin flavor and warm fall spices.

Ingredients

For the Pie Crust

  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 tablespoon butter, for greasing if needed

For the Pumpkin Filling

  • 1 cup (245 g) pure pumpkin puree
  • 2 cups (about 100 g) mini marshmallows
  • 4 oz (113 g) cream cheese, softened
  • ½ cup (120 ml) heavy whipping cream
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

For the Topping

  • ¾ cup (180 ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • A pinch of cinnamon or extra mini marshmallows, optional

Ingredient Notes and Substitutions

  • Pumpkin puree:Choose pure canned pumpkin rather than pumpkin pie filling, which already contains added sugar and spices.
  • Mini marshmallows:These melt more evenly than large marshmallows and give the filling its signature sweetness.
  • Cream cheese:Use full-fat cream cheese for a smooth, rich texture. Let it soften before mixing.
  • Heavy whipping cream:This helps create a light, fluffy filling. Keep it cold before whipping.
  • Pumpkin pie spice:You can replace it with a mixture of cinnamon, ginger, nutmeg, and a small pinch of cloves.
  • Pie crust:A traditional pastry crust works beautifully, but a graham cracker crust is another delicious option.

Equipment You’ll Need

  • 9-inch pie dish
  • Medium saucepan
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Whisk

Before You Begin

Make sure the cream cheese is softened so it blends smoothly without lumps. Keep the heavy whipping cream refrigerated until you’re ready to whip it.

If you’re using an unbaked pastry crust, bake it according to its package or recipe instructions and allow it to cool completely before adding the filling. This helps keep the crust crisp and prevents the creamy filling from becoming runny.

Preparation and Cooking Time

  • Prep Time:25 minutes
  • Cook Time:10 minutes
  • Chilling Time:4–6 hours
  • Total Time:About 4 hours 35 minutes
  • Servings:8 slices

Step-by-Step Instructions

Prepare the Pie Crust

Bake the pie crust according to the package instructions if you’re using an unbaked pastry crust. Let it cool completely before adding the filling. If you’re using a ready-made graham cracker crust, simply set it aside.

Melt the Marshmallows

Add the mini marshmallows to a medium saucepan over low heat. Stir gently until they melt into a smooth mixture. Remove the saucepan from the heat and allow the marshmallows to cool slightly.

Prepare the Pumpkin Mixture

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until everything is well combined.

Combine the Filling

Gradually add the melted marshmallows to the pumpkin mixture, stirring until smooth. In a separate chilled bowl, whip ½ cup of heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture using a spatula until the filling becomes light and fluffy.

Fill the Pie Crust

Pour the pumpkin marshmallow filling into the cooled pie crust. Spread it evenly with a spatula, smoothing the top for a neat finish.

Chill Until Set

Cover the pie loosely with plastic wrap and refrigerate for at least 4–6 hours, or until the filling is firm enough to slice. For the best texture, chilling it overnight is even better.

Make the Whipped Cream Topping

Just before serving, beat the remaining heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled pie.

Decorate and Serve

Finish with a light sprinkle of cinnamon or a few mini marshmallows. Slice with a sharp knife, wiping the blade between cuts for cleaner slices. Serve chilled.

Helpful Tips

  • Melt the marshmallows slowly over low heat to prevent scorching.
  • Allow the melted marshmallows to cool slightly before mixing them with the pumpkin mixture.
  • Fold the whipped cream gently to keep the filling light and airy.
  • Give the pie enough time to chill so it holds its shape when sliced.
  • For cleaner slices, dip your knife in warm water and wipe it dry between cuts.

Serving, Storage, Variations, and FAQs

How to Serve Marshmallow Pumpkin Pie

Marshmallow Pumpkin Pie tastes best when served chilled, allowing the creamy filling to stay light and fluffy. Here are a few delicious ways to enjoy it:

  • With whipped cream:Add a generous swirl of homemade whipped cream to each slice.
  • With cinnamon:Sprinkle a little ground cinnamon or pumpkin pie spice over the top.
  • With toasted marshmallows:Add a few lightly toasted mini marshmallows for an extra sweet finish.
  • With caramel drizzle:A little caramel sauce adds a delicious buttery sweetness.
  • With coffee or tea:Serve a slice alongside your favorite warm drink for a cozy fall treat.

How to Store Marshmallow Pumpkin Pie

Refrigerator:Cover the pie tightly with plastic wrap or store it in an airtight container. Keep it refrigerated for up to 3–4 days.

Freezer:You can freeze the pie without the whipped cream topping. Wrap it securely in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw it overnight in the refrigerator before serving. The texture may become slightly softer after freezing.

Make Ahead:This pie is perfect for preparing in advance. Make it the day before serving and refrigerate overnight. Add the whipped cream topping just before serving for the freshest appearance.

Delicious Variations

  • Graham Cracker Crust:Use a graham cracker crust instead of traditional pastry for a buttery, crunchy base.
  • Chocolate Pumpkin Pie:Add a thin layer of melted chocolate to the bottom of the cooled crust before adding the filling.
  • Pecan Marshmallow Pie:Sprinkle chopped toasted pecans over the whipped cream for extra crunch.
  • Extra Spiced Pumpkin Pie:Add a little extra cinnamon, ginger, or nutmeg for a stronger autumn flavor.
  • Caramel Marshmallow Pie:Drizzle caramel sauce over the filling before adding the whipped cream.
  • Mini Pumpkin Pies:Divide the filling between individual mini pie crusts for easy party servings.

Frequently Asked Questions

Can I make Marshmallow Pumpkin Pie ahead of time?

Yes! You can prepare it a day ahead and refrigerate it overnight. Add the whipped cream topping shortly before serving.

Can I use fresh pumpkin puree?

Yes, homemade pumpkin puree works well. Make sure it is thick and not watery. If necessary, drain excess liquid before adding it to the filling.

Why isn’t my pumpkin pie filling setting?

The filling may need more chilling time. Refrigerate it for at least 4–6 hours, preferably overnight. Also, make sure the whipped cream is whipped to soft peaks before folding it into the mixture.

Can I use large marshmallows instead of mini marshmallows?

Yes. Simply cut them into smaller pieces before melting so they melt more evenly.

Can I use a store-bought pie crust?

Absolutely! A ready-made pastry crust or graham cracker crust makes this recipe even easier.

Does Marshmallow Pumpkin Pie need to be refrigerated?

Yes. Because the filling contains cream cheese and whipped cream, the pie should be kept refrigerated until serving.

Final Thoughts

Marshmallow Pumpkin Pie is a delicious way to give classic pumpkin dessert a creamy and fluffy twist. With its sweet marshmallow filling, warm autumn spices, and buttery crust, every slice is full of comforting fall flavor. Whether you’re making it for Thanksgiving, a holiday gathering, or a cozy family dessert, this easy pie is sure to bring something special to your table.

Share this recipeFacebookPinterest