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Fluffy Pumpkin Pie

Children love this pie—marshmallows make the filling light and fluffy. It's a quick and easy recipe that I've shared many times over the years. Since it doesn't need to bake, this pie comes in handy at Thanksgiving and Christmas when your oven is in demand. —Phyllis Renfro, White Bear Lake, Minnesota
  • Total Time
    Prep: 1 hour + chilling Cook: 10 min. + chilling
  • Makes
    8 servings


  • Pastry for single-crust pie (9 inches)
  • 24 large marshmallows
  • 1 can (15 ounces) pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Optional: Additional whipped topping and ground cinnamon


  • On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
  • In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature.
  • Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 338 calories, 16g fat (12g saturated fat), 30mg cholesterol, 249mg sodium, 43g carbohydrate (21g sugars, 2g fiber), 3g protein.

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  • DeliciouslyResourceful_Gina
    Oct 4, 2020

    I used a purchased graham cracker crust and this is extremely easy. My family loved it. I was (wrongly) thinking this recipe would have a milder pumpkin flavor, which I personally prefer, but it's a very easy alternative to traditional pumpkin pie.

  • yogiash
    Nov 22, 2016

    Can anyone tell me if this is overly sweet?

  • hchambers
    Nov 28, 2014

    This is a very easy and tasty pie. I used a graham cracker crust instead because I prefer them for these types of pies. This was a big hit with my kids.

  • makerams
    Nov 26, 2014

    you can also use a graham cracker crust to make it lighter

  • chubbybunny63
    Nov 26, 2014

    I've been making a very similar pie like this for over 40 years. It's so much easier to melt the marshmallows, pumpkin, and spices together in the microwave. My recipe calls for ginger in place of the allspice, no salt, and real whipped cream. I will be making this tomorrow, for Thanksgiving, and try it with the salt.The pie crust I make is a "Mix-in-the-plate" Pie Crust. You mix all the ingredients in the pie plate with a fork, and then press it out to fill the pie plate. Dock with a fork, and bake for a few minutes. So easy.

  • mawmawof4boys
    Nov 25, 2014

    For those that do not understand the crust. It does not say to bake the pie once it has filling in it so you would of course bake the pie crust before filling. It is a refrigerated pie.

  • lildixiegrl1953
    Nov 25, 2014

    My family loves it

  • orrdandt
    Jan 3, 2008

    No comment left