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
Scale
- 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).