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Marshmallow Pumpkin Pie

Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The gingersnap crust and light texture is sure to make this pie one of your new favorites.

Slice of marshmallow pumpkin pie on a white plate

You would think that I would be the type to have my Thanksgiving menu fully locked and loaded well before Turkey Day.

But somehow I always find myself running around, looking up last minute recipes or stumbling across something that sounds good.

If you’re like me and are still thinking about your menu, or are open to new ideas, might I suggest this Marshmallow Pumpkin Pie?

Ingredients for marshmallow pumpkin pie on a gray counter

A MARSHMALLOW TWIST ON PUMPKIN PIE

I’m pretty sure this Marshmallow Pumpkin Pie is one of my favorite pumpkin desserts. Okay, aside from pumpkin roll, pumpkin bread and pumpkin crunch cake.

Alright, alright. Maybe all pumpkin desserts are my favorite. But this one is super delish, and it’s also super easy to make. 

Gingersnap cookie crust in a springform pan

Back in the day, I used to send one of these pies off to Elle’s school for the staff and they could never get over how light and fluffy the filling is. The incredible texture comes from a combo of melted marshmallows and whipped topping.

Combined, they create a light and creamy texture that makes this pie completely heavenly. Silky and sweet, with just the right amount of spice.

Whipped topping being added to pumpkin pie filling in a glass mixing bowl

HOW TO MAKE MARSHMALLOW PUMPKIN PIE

To make this pie, gather up these ingredients:

  • About 25 gingersnap cookies
  • 4 tablespoons unsalted butter
  • 1 10.5-ounce package mini marshmallows
  • 1 cup pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 8-ounce container frozen whipped topping
Marshmallow pumpkin pie filling in a springform pan

I like to make this pie with a spicy gingersnap cookie crust, but you could always use a graham cracker crust if you prefer. 

You can make it even easier by using a store-bought graham cracker crust, but everyone that has tasted this Marshmallow Pumpkin Pie has fallen in love with the spicy, crunchy gingersnap crust. And I’ve got to admit, it is definitely just the complement this pie filling needs.

Assembled marshmallow pumpkin pie garnished with whipped cream and gingersnap cookies

Once the crust of your choice is ready, simply melt the marshmallows down until they’re warm and gooey – just as you would for Maple Pecan Marshmallow Cereal Treats. Then you stir in the pumpkin puree, pumpkin pie spice and a splash of vanilla.

Once that mixture is cool, you fold in the thawed whipped topping and spoon the filling into the gingersnap crust and you’re done. That quick!

Sliced marshmallow pumpkin pie garnished with whipped cream and gingersnap cookies

MORE PUMPKIN PIE RECIPES FOR YOUR THANKSGIVING TABLE

Looking for more ways to add pumpkin pie to your Thanksgiving table? Check out some of these recipes!

Fork about to take a bite of a slice of marshmallow pumpkin pie
Sliced marshmallow pumpkin pie garnished with whipped cream and gingersnap cookies

Marshmallow Pumpkin Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Chill Time: 3 hours
Total Time: 3 hours 23 minutes

Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The gingersnap crust and light texture is sure to make this pie one of your new favorites.

Ingredients

  • 8 ounces (about 25 cookies) gingersnap cookies*, crushed
  • 4 tablespoons unsalted butter, melted
  • 1 10.5-ounce package mini marshmallows
  • 1 cup canned pure pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 8-ounce container frozen whipped topping, thawed

Instructions

  1. Preheat oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
  3. Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.
  4. Bake gingersnap crust in preheated oven for 8 minutes. Remove pan from oven and cool completely.
  5. In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin puree and pumpkin pie spice.
  6. Melt marshmallows while stirring constantly until the mixture is smooth. Remove from heat and cool to room temperature.
  7. Stir in vanilla extract and fold in whipped topping until no streaks remain.
  8. Spoon pumpkin marshmallow mixture into the cooled gingersnap crust and spread evenly. Chill for at least 3 hours, or overnight.
  9. Before serving, top with additional whipped topping and gingersnap cookie crumbs.

Notes

  • I used Market Pantry brand gingersnap cookies from Target. One box was plenty for the crust.

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Nutrition Information
Yield 8 Serving Size 1 slice
Amount Per Serving Calories 432Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 15mgSodium 136mgCarbohydrates 62gFiber 2gSugar 41gProtein 3g

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Pumpkin Spice Syrup » Feast + West

Friday 17th of September 2021

[…] up ingredients: If you made a pumpkin pie or pumpkin bread and have some leftover pumpkin puree, making a quick batch of syrup is an easy way […]

Judith Walter

Sunday 11th of October 2020

Just made the pie and Otis awesome! I used Hammond’s vanilla bean marshmallows and cut them in half before heating.  Very good, I’ll make it again.  You should add a FB link at the book so it’s easy to post to my page

Jamie

Sunday 11th of October 2020

So happy to hear you enjoyed the recipe, Judith! Thanks so much for stopping back and leaving your feedback. -Jamie

Peggy

Friday 27th of September 2019

Amazing best pumpkin pie

Jamie

Sunday 6th of October 2019

So happy to hear you enjoyed the pie, Peggy! Thanks so much for stopping by and leaving your feedback! -Jamie

Yvonne Connelly

Monday 12th of November 2018

As to substituting ginger snaps for the crust.  I’ve always used Anna’s Swedish ginger snaps and like them very much.  I’m not a big fan of graham crackers, so lately I have been experimenting with using alternatives, such as Pepperidge Farm Bordeaux cookies, or store-bought amaretto cookies..  Even just plain old vanilla wafers might work.  Just try to find a taste that goes with your filling.  When I try this recipe, I think I will go with the Bordeaux cookies!!

Jamie

Monday 19th of November 2018

Thanks so much for stopping by, Yvonne! I appreciate you taking the time to comment. Happy Baking! -Jamie

Terri

Saturday 10th of November 2018

We don’t have cool whip here in Perth what can I use as substitute 

Jamie

Sunday 11th of November 2018

Hello! I haven't attempted this recipe without the Cool Whip, so I am not sure of the exact method. However, you should be able to use sweetened whipped cream, but you'd need to stabilize it first – using gelatin would probably be your best bet. If you happen to give it a try, I'd love to know how it turns out. Thanks so much for stopping by. -Jamie

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