These Mini Pumpkin Marshmallow Pies are an easy no-bake dessert recipe you can make this fall. With a buttery, flaky crust, creamy pumpkin filling, and a sweet, toasted marshmallow topping, they’re an adorable twist on traditional pumpkin pie. They’re ideal for Thanksgiving, autumn parties, or even bake sales!
They’re great for homemade gifts, and I love the idea of packing a few into cute little treat boxes to give to friends, neighbors, or teachers. They’d also be easy to package individually if you’re making them for a fall bake sale.
Try also my Apple Pie Cookies and Mini Apple Hand Pies with Sweet Glaze.
How to Make Mini Pumpkin Marshmallow Pies
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Set aside ½ cup of whipped topping, refrigerate
2. Beat pumpkin and pumpkin pie spice.
3. Beat in marshmallow cream until well mixed, then turn the mixer to low and fold in the remainder of the container of whipped topping.
4. Add the mixture to a piping bag and pipe mixture evenly between 10-12 mini graham cracker crusts (depending on how full you want them.) NOTE: these made 10 because I used a lot of filling in each one.
5. Refrigerate for 2-3 hours to set.
6. Remove the pies and ½ cup of whipped topping from the refrigerator, and add the whipped topping to a piping bag fitted with a large star tip.
7. Pipe a small amount of whipped topping into the center of each pie.
Serve and Enjoy!
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Pie dish for baking
Important Recipe Notes
- These pies are best served cold, so make sure to refrigerate them for at least 2 hours before serving to allow the filling to set properly.
- If you prefer a firmer crust, you can pre-bake the mini pie shells for about 5-7 minutes before adding the pumpkin filling.
- These pies can be made a day ahead and stored in the fridge, making them an excellent choice for preparing in advance for parties or gatherings.
- Store any leftovers in an airtight container in the fridge for up to 3 days. If you’re making them ahead, you can also freeze the unbaked pies for up to 1 month—just be sure to toast the marshmallow topping after baking!
Mini Pumpkin Marshmallow Pies
Ingredients
- 1 cup Pure Pumpkin
- 1 tsp Pumpkin Pie Spice
- 7 ounce Jar Marshmallow Creme
- 8 oz Whipped Topping, thawed and divided
- (12) Mini Graham Cracker Crusts
Instructions
- Set aside ½ cup of whipped topping, refrigerate.
- Beat pumpkin and pumpkin pie spice.
- Beat in marshmallow cream until well mixed, then turn the mixer to low and fold in the remainder of the container of whipped topping.
- Add the mixture to a piping bag and pipe mixture evenly between 10-12 mini graham cracker crusts (depending on how full you want them.) NOTE: these made 10 because I used a lot of filling in each one.
- Refrigerate for 2-3 hours to set.
- Remove the pies and ½ cup of whipped topping from the refrigerator, and add the whipped topping to a piping bag fitted with a large star tip.
- Pipe a small amount of whipped topping into the center of each pie.
- Serve cold and enjoy!