Whip up this no-bake Marshmallow Pumpkin Pie for Thanksgiving in just a few minutes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Photo credit: Kylee Wierks

Recipe courtesy of Kylee Wierks of Kylee’s Kitchen

Marshmallow Pumpkin Pie
Yield: Serves about 8 people

  • 8 ounces Challenge cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla
  • 1 cup pumpkin puree
  • 1 (13 ounce) container marshmallow creme
  • 1 Tablespoon pumpkin pie spice
  • 8 ounces whipped topping
  • Graham cracker crust (homemade or store-bought)


  1. Cream together the cream cheese, powdered sugar and vanilla until smooth
  2. Add pumpkin puree, marshmallow creme, and pumpkin pie spice and mix until smooth
  3. Fold in whipped topping until just combined and spread mixture evenly into graham cracker crust
  4. Refrigerate at least 4 hours before smoothing. Garnish with whipped cream or whatever else you desire.