CommonGround Nebraska volunteer Megan Horak shares her No Bake Marshmallow Pumpkin Pie recipe with Pure Nebraska viewers.


  • 1 Bag Marshmallows (10 oz)
  • 1 Cup Pure Pumpkin
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon  Pumpkin Pie Spice
  • 1/2 Teaspoon Salt
  • 1 Container Cool Whip Thawed (8 oz)
  • 1 Graham Cracker Crust


  • In a saucepan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. 
  • Stirring very frequently, let it melt and mix together until it's smooth and combined. 
  • Transfer the hot mixture to a mixing bowl and let it cool to room temperature- about 30 minutes. 
  • Once cooled, add the thawed Cool Whip and stir together until thoroughly combined and much lighter in color. 
  • Pour the mixture inside the graham cracker crust and spread it out evenly. 
  • Cover the pie and put it in the fridge for at least 8 hours to thicken up and come together. Or you can refrigerate it overnight as well.
  • Slice and serve with additional Cool Whip or freshly whipped cream. 


Tried this recipe?Let us know how it was!