Delicious Marshmallow Pumpkin Pie

This Marshmallow Pumpkin Pie was one of my mom’s favorite pie recipes. This is a light and delicious dessert. She was a great cook and was always generous with her recipes, yet she rarely shared this special one. I made this for our potluck dinner Wednesday. It was a big hit. I had so many compliments on how good it is. Plus you don’t have to bake it. It was delicious. There were not any leftovers. I will make this for one of my Thanksgiving desserts.





Delicious Marshmallow Pumpkin Pie


  • 1 package (10 ounces) large marshmallows
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 cups whipped topping
  • 1 graham cracker crust (9 inches)
  • Additional whipped topping, optional


In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature.

Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.





Leave a Comment