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Marshmallow Pumpkin Pie

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Marshmallow Pumpkin Pie


Marshmallow Pumpkin Pie in a gingersnap crust is a must make fall recipe for pumpkin lovers. This pie is so easy and the marshmallows give it a light texture and really help it set up well.

Marshmallow Pumpkin Pie with gingersnap crust


The gingersnap crust adds to the fall flavor and compliments the the pumpkin perfectly.

Except for the crust, which only needs 10 minutes, this pie is no-bake, making it a great addition to your Thanksgiving menu when there’s so much competition for that oven space.

Marshmallow Pumpkin Pie with gingersnap crust


The marshmallows are heated in a saucepan with the pumpkin and some spices until melted. Once cooled, whipped topping is folded in for a creamy, dreamy filling with just the right amount of fall flavor and sweetness.

Marshmallow Pumpkin Pie with gingersnap crust

Serve with more whipped topping for a scrumptious fall dessert.

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Slice of Marshmallow Pumpkin Pie topped with whipped cream.

Marshmallow Pumpkin Pie

SERVINGS: 8 servings


  • 1 1/2 cups crushed ginger snap cookie crumbs
  • 1/3 cup butter, melted
  • 2 tablespoons sugar
  • 1 (10-ounce) package marshmallows
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1.2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 (8-ounce) container frozen whipped topping, thawed
  • additional whipped topping, optional


  • Preheat oven to 350 degrees.
  • In a medium bowl, stir together cookie crumbs, melted butter, and sugar. Press into bottom and up sides of a 9-inch pie pan.
  • Bake for 8 to 10 minutes and let cool.
  • In a large saucepan, combine marshmallows, pumpkin, cinnamon, salt, ginger, and nutmeg. Cook and stir over medium heat until marshmallows are melted. Let mixture col to room temperature.
  • Fold whipped topping into cooled pumpkin mixture until evenly mixed. spoon into prepared crust.
  • Refrigerate for at least 2 to 3 hours before serving.
  • If desired, serve with additional whipped topping.

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7 thoughts on “Marshmallow Pumpkin Pie”

  1. I know a lot of times, you can’t replace certain ingredients; do you think real whipped cream could replace the frozen non-dairy topping? Or would the consistency not be right? Thank you 🙂

  2. Anna Wright

    I loved your pie, keep blogging more post. Loved reading your blog, i must thank for sharing this great idea!

  3. Has anyone used sweet potatoes in this recipe instead of pumpkin? Looks so good! Any reason it would not work? Thanks

  4. Gayle @ Pumpkin 'N Spice

    Oh what a fun version of pumpkin pie, Christin! Love the addition of marshmallows in here. Sounds fantastic!

  5. Whoa. Never thought to add marshamllow to pumpkin but now that I’ve seen it there’s no going back!

  6. Hooray for fall flavors! I am going to have to add this to our Thanksgiving dessert menu! Delicious!

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