My Mom’s No-Bake Pumpkin Pie Will Become Your New Thanksgiving Classic (2024)

Graham cracker crust:

• 8 tablespoons unsalted butter

• 12 sheets (185g) graham crackers

• 2 tablespoons (28g) sugar

• 3/4 teaspoon kosher salt

Pie filling:

• 1 cup (244g) pumpkin purée

• 1 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• Pinch cloves

• 1/2 teaspoon kosher salt

• 10 ounces marshmallows (49 regular marshmallows, or about 5 1/2 cups mini marshmallows)

• 1/2 cup heavy cream

• Whipped cream, for serving

  See Also

  The Best Pumpkin Pie

1. Preheat the oven to 350°F.

2. Make the graham cracker crust:

   Place the butter into a microwave-safe bowl and microwave until fully melted.

   Simple Tip!

   Cover the bowl with the paper from the stick of butter to prevent splattering.
   

   Process the graham crackers in the bowl of a food processor until finely ground, about 15 seconds. Add the melted butter, sugar, and salt and process until combined, about 10 seconds. The mixture will be very finely ground and look like wet sand. Remove the blade of the food processor and pour the graham cracker mixture into a 9-inch pie pan.

   Start with the sides and press the mixture evenly all around the pan. Continue gently pressing and compacting it until it doesn’t shift when pressed.

   Bake the pie for 8 minutes until lightly browned. Then cool the pie crust on a cooling rack.
   

   

   

   

3. Make the pumpkin mixture:

   Add the pumpkin, cinnamon, nutmeg, cloves, and kosher salt into a large pot. Warm the ingredients on medium heat and stir to combine. Continue stirring until you can smell the spices, about 1 minute.

   Turn the heat to low and fold in the marshmallows. Continue stirring to keep them from scorching. Once the marshmallows are fully melted and incorporated into the pumpkin, transfer the mixture to a small bowl. Refrigerate the pumpkin mixture to cool it down.

   

   

   

4. Whip the cream:

   Pour the heavy cream into a large bowl and use a hand mixer to whip the cream. Gradually increase the speed as the cream becomes thicker. Whip on high until the cream is fluffy, the beaters leave deep tracks in the whipped cream, and form firm peaks when you turn off the mixer and lift the beaters out.

   How to Make Whipped CreamREAD MORE:

   Simple Tip!

   To help the cream whip faster, chill the bowl and the beaters in the freezer for 10 minutes before whipping.

5. Finish the filling:

   When the pumpkin mixture is cooled to room temperature (after about 10 minutes in the fridge), pour it into the bowl of whipped cream and fold gently with a rubber spatula until no streaks remain and it's a creamy orange color. It will look like pudding.
   

   

   

   

6. Assemble the pie:

   Scrape the pumpkin filling into the pie crust and spread it evenly. A small offset spatula or butter knife works well for this.

   

7. Chill:

   Cover the pie with plastic wrap and refrigerate it for 4 hours. You’ll know the pie is ready when you can press the center of the pie and the filling is firm.

8. Serve and store:

   If the plastic wrap left a pattern on the top of the pie, you can smooth it out by running a butter knife along the top. Cut into slices and serve chilled with whipped cream, if using.

   Cover and refrigerate any remaining pie for up to 4 days.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.