Thanksgiving Dessert No Bake — yes, you read that right. If your oven is maxed out and you still need a show-stopping dessert, this Pumpkin Cloud Pie (a.k.a. fluffy marshmallow-topped pumpkin goodness) swoops in to save the day. Light, pillowy marshmallow folded into spiced pumpkin and cream cheese, all set in a crunchy graham crust — no baking required. Bliss for busy hosts and lazy bakers alike.
Pumpkin Cloud Pie
What is this? Think of a classic pumpkin pie that hit the gym, replaced heavy custard with cloud-light filling, and put on a marshmallow halo. This Marshmallow Pumpkin Pie Recipe gives you all the cozy fall spices without the oven drama. Want something that tastes like comfort and looks like effort? This is it.
What makes this recipe so irresistible
- Texture contrast — crunchy crust, velvety pumpkin layer, and airy marshmallow-whipped topping.
- Pumpkin flavor front and center — lots of pumpkin spice vibes without being cloying.
- Speed + ease — it’s one of the best Pumpkin Pie Alternatives when you’re short on time or oven space.
- Crowd-pleasing — adults love the nostalgia; kids love the marshmallows. Win-win.
Pro tip: Use full-fat cream cheese for the creamiest filling.
Ingredients (short, useful notes)
- Graham cracker crust — buttery, crunchy base; store-bought crust works fine if you’re short on time.
- Pumpkin puree — the real deal, not pie filling. Pure puree gives control over sweetness and spice.
- Spices — pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves.
- Cream cheese — softens the pumpkin and stabilizes the filling.
- Marshmallow fluff / marshmallow cream — adds that signature Pumpkin Marshmallow lightness.
- Whipped topping — stabilizes the fluff and keeps the top from weeping.
- Optional: mini marshmallows or toasted marshmallow crumbs — for a rustic finish.
Simple how-to: make your Pumpkin Cloud Pie (no oven required)
- Press the crust. Crush graham crackers and combine with melted butter (or use a pre-made crust). Press into a pie plate and chill in the fridge for 10–15 minutes so it firms up.
- Whip the base. Beat softened cream cheese with a little powdered sugar until smooth. Add pumpkin puree, pumpkin pie spice, and a splash of vanilla. Mix until silky.
- Fold in the fluff. Gently fold marshmallow fluff (or a mix of marshmallow cream + whipped topping) into the pumpkin-cream cheese mixture until light and airy. Don’t overmix — you want volume.
- Chill to set. Spoon the filling into the crust and smooth the top. Chill 2–4 hours or overnight so flavors meld and filling firms.
- Top it off. Before serving, spread a layer of marshmallow fluff or whipped topping on the pie and torch briefly for a caramelized finish — or leave it soft and pillowy for a classic Pumpkin Pie With Marshmallow Topping vibe.
FYI: If you want that gooey brûlée-style marshmallow top without a torch, broil for 10–30 seconds while watching like a hawk.
The story behind the pie
Some recipes are born in test kitchens; this one started on a crowded Thanksgiving when the oven racks were full and dessert invitations didn’t care. I slapped together a no-bake version of pumpkin pie, folded in marshmallow because, why not, and immediately realized I’d accidentally invented a holiday legend. It’s basically the social media darling of Quick Easy Thanksgiving Desserts: looks fancy, takes five steps, zero oven time. IMO, it’s the best kind of kitchen hack.
Pro tips for best results
- Chill thoroughly. A fully chilled pie slices prettier and holds texture better.
- Don’t skimp on cream cheese. It stabilizes the filling and keeps the marshmallow from weeping.
- Toast the top with care. Use a torch for control; a broiler can go from golden to burnt in seconds.
- Use quality marshmallow fluff for a smoother, more reliable Pumpkin Pie Marshmallows effect.
Bold tip: Make the pie the day before Thanksgiving — it actually tastes better after the flavors settle.
Variations to try
- Mini no-bake pumpkin tarts: Use a muffin tin and graham crust rounds for individual servings. Perfect for parties.
- Ginger-maple twist: Add a tablespoon of maple syrup and a pinch of ground ginger for a richer fall profile.
- Vegan version: Swap vegan cream cheese, coconut whipped topping, and a dairy-free crust. Use aquafaba-based marshmallow cream if available.
- Toasty cloud topping: Pile on mini marshmallows and torch until golden for an ultra-decadent finish — pure Pumpkin Pie With Marshmallows energy.
- Pumpkin-brown butter crust: Brown your butter before mixing with crumbs for a nuttier foundation. Yum.
Best way to serve
Slice chilled and serve with a dollop of whipped cream, a dusting of pumpkin pie spice, and a crisp cookie alongside. Want to get extra dramatic? Add an espresso shot for adults or a drizzle of salted caramel — either makes the pie sing. This is solid for Thanksgiving platters or casual fall dessert tables. It also reads as a playful Pumpkin Cloud Pie centerpiece that’s both elegant and relaxed.
Quick tips for storage & leftovers
- Refrigerate: Store covered in the fridge for up to 4 days. Marshmallow topping will soften over time, so serve within 48–72 hours for peak texture.
- Freeze: You can freeze the pie (without the marshmallow top) for up to 2 months. Thaw in the fridge overnight and add marshmallow topping before serving.
- Make-ahead hack: Assemble the crust and filling a day ahead, then add the marshmallow fluff and torch just before guests arrive. Saves time and keeps the topping photogenic.
FAQs
Is this a real substitute for classic pumpkin pie?
Totally. It’s one of the best Pumpkin Pie Alternatives — lighter and faster, but still full of that fall spice punch.
Can I use canned whipped topping instead of marshmallow fluff?
Yes — fold it in to lighten the filling. For the top, spread marshmallow fluff or pipe dollops of whipped topping.
Will the marshmallow topping weep?
It can, especially in humid kitchens. Chill the pie well and add the topping shortly before serving to minimize sogginess.
How can I make a more intense pumpkin flavor?
Use a higher ratio of pumpkin puree to cream cheese, and add an extra ½ teaspoon pumpkin pie spice or a tiny pinch of allspice.
Final thoughts: why you’ll love this
Do you want a dessert that’s festive, fast, and fierce on flavor? The Pumpkin Cloud Pie checks all three boxes. It’s a top contender for the Marshmallow Pumpkin Pie Recipe hall of fame and an excellent entry among Pumpkin Pie Alternatives when oven space or time runs short. Whether you torch the top for showstopping crunch or keep it soft and pillowy, this no-bake treat delivers fall nostalgia in every bite.
So — ready to skip the oven and still bring something legendary to the table? Your holiday guests will never suspect how easy it was. Serve chilled, slice confidently, and watch the compliments roll in. Pumpkin + marshmallow = pure comfort. Need the full ingredient list and printable recipe card next? I’ve got you.
Pumpkin Cloud Pie: No-Bake Marshmallow Pumpkin Pie (Thanksgiving Dessert No Bake)
- Category: Desserts
Description
A super-easy no-bake pumpkin pie with a pillowy marshmallow-pumpkin filling set in a crunchy graham crust. Perfect when you want pumpkin flavor without turning on the oven.
Ingredients
- 1 store-bought graham cracker pie crust
- 8 oz cream cheese, softened to room temperature
- 1 cup pumpkin puree (canned)
- 7 oz jar marshmallow fluff
- 1 teaspoon pumpkin pie spice
- 8 oz container frozen whipped topping, thawed
- Extra whipped topping, for decorating (optional)
Instructions
- In a roomy mixing bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and free of lumps. This creates a silky base for the filling.
- Add the pumpkin puree, marshmallow fluff, and pumpkin pie spice to the bowl. Beat on medium speed until everything is evenly incorporated and the mixture has a uniform color and texture.
- Scoop in the thawed whipped topping and fold it into the pumpkin mixture gently with a spatula. Use folding motions rather than vigorous stirring to keep the filling light and airy.
- Spoon the finished filling into the prepared graham crust, spreading it out with an offset spatula or the back of a spoon so the surface is level.
- Cover and chill the pie in the refrigerator for a minimum of 4 hours, or until the filling feels firm when pressed lightly. Overnight chilling works great if you’re prepping ahead.
- Just before serving, pipe or dollop extra whipped topping around the edge or in the center, then dust lightly with more pumpkin pie spice for a pretty, seasonal touch.
Notes
Quick tips
- Make sure the cream cheese is fully softened — that helps you get a lump-free, silky filling.
- For a slightly firmer set, chill the pie overnight.
- Want a toasted marshmallow finish? Briefly brown the whipped topping with a kitchen torch for a caramelized look (watch closely).
