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Marshmallow Pumpkin Pie

This was one of my mom's favorite pie recipes. She was a great cook and was always generous with her recipes, yet she rarely shared this special one. —Ruth Ferris, Billings, Montana
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 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.
Nutrition Facts
1 piece (calculated without additional whipped topping): 280 calories, 9g fat (4g saturated fat), 0 cholesterol, 287mg sodium, 49g carbohydrate (33g sugars, 2g fiber), 2g protein.

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Average Rating:
  • Pauline
    Nov 28, 2020

    Followed the recipe exactly but it was too spicy--maybe next time I will use less ginger and cinnamon? And add more pumpkin so the pumpkin flavor comes through better.

  • Bridgett
    Nov 24, 2020

    I used 2 teaspoons of pumpkin pie spice instead of the nutmeg, gingered cinnamon. It turned out great!

  • Mechelle Maynes
    Nov 19, 2018

    Made this exactly as written. I thought there was too much ginger in it and not enough pumpkin. I made this prior to Thanksgiving, don't like to have untested recipes for the big dinner and glad I did so I can try to adjust the spices a bit. The texture was very good and hopefully it will be a winner with maybe using pumpkin pie spice instead.

  • tammycookblogsbooks
    Apr 26, 2018

    This is a light and delicious dessert. I made it one year in place of pumpkin pie for Thanksgiving.

  • Rebecca
    Nov 23, 2017

    Very easy to make and vert rich. Add a drizzle of chocolate syrup to take it over the top

  • Pie
    Jan 12, 2017

    This was awesome!!! I did add cream cheese and pumpkin pie spice and it came out great! My husband is begging me to make a huge PAN of this wonderful God given creation lol. Thanks for this recipe!

  • lorrielu
    Nov 19, 2015

    I made this and it is soooooooooo easy, I thought the spice was a bit strong but my husband was all over it, next time I will use, cinnamon, ginger, and cloves, but this recipe is a keeper for sure

  • spaz5654
    Nov 19, 2015

    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.

  • AndersGran
    Nov 14, 2015

    I don't know what went wrong but it was terrible. Must say I don't usually have a bomb as this one but I'm not even going to try again.

  • sstetzel
    Nov 11, 2015

    cchiado the recipe calls for a cup of pumpkin, not a can.