Craving a taste of autumn without the oven? These mini pumpkin marshmallow pies are your perfect match! They’re ridiculously easy to make, irresistibly delicious, and perfect for any fall gathering.

The best part about this recipe is there’s no baking required! You can whip these up in a flash and have them chilling in the fridge, ready to impress your guests. So, gather your ingredients, grab your mixing bowl, and let’s get baking – or should we say, mixing? – this fall favorite!

How to Make Mini Pumpkin Marshmallow Pies

Ingredients you’ll need for this recipe

1 cup Pure Pumpkin
1 teaspoon Pumpkin Pie Spice
7 ounce Jar Marshmallow Creme
8 oz Whipped Topping, thawed and divided
(12) Mini Graham Cracker Crusts

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.

8. Serve cold and enjoy!

There you have it! These little pies are not just for special occasions. They’re the ideal pick-me-up on a chilly afternoon or a delightful ending to a weeknight dinner. Plus, they’re so cute and portable, you can even pack them for a picnic or a potluck.

Ingredients

1 cup Pure Pumpkin
1 teaspoon 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!