Chocolate Marshmallow Pumpkin Pie Recipe

This simple Chocolate Marshmallow Pumpkin Pie is made with a rich chocolate ganache, fluffy marshmallow cream, and an easy store-bought pumpkin pie. The result is a show-stopping dessert with a decadent chocolate layer and an airy, sweet marshmallow topping. Perfect for a last-minute Thanksgiving contribution, this no-bake recipe is the ultimate holiday hack and makes 12 impressive servings.

Chocolate Marshmallow Pumpkin Pie Ingredients

For the Ganache:

• 6 ounces semisweet chocolate, broken into pieces
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract

For the Marshmallow Whipped Cream:

• One 7-ounce container marshmallow cream (e.g., Marshmallow Fluff)
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 cups heavy cream, cold
• 1 cup confectioners’ sugar

For the Pie:

• 1 store-bought pumpkin pie
• Seasonal chocolate lollipops or chocolate shavings, for decorating

How To Make Chocolate Marshmallow Pumpkin Pie

1. Make the chocolate ganache: Place the broken pieces of semisweet chocolate in a medium heatproof bowl. Pour the heavy cream into a small saucepan and heat over medium heat until it is hot and steaming, but not boiling. Add the vanilla extract to the cream.
2. Finish the ganache: Carefully pour the hot cream over the chocolate pieces. Let it sit for one minute, then whisk the mixture until the chocolate is completely melted and the ganache is smooth and combined.
3. Start the marshmallow cream base: In the bowl of a stand mixer fitted with the paddle attachment, beat the marshmallow cream and the room-temperature butter together until they are fully combined, which takes about 30 seconds.
4. Whip the cream: In a separate, clean mixer bowl, use the whisk attachment to whip the cold heavy cream until it becomes frothy. Lower the mixer speed and gradually add the confectioners’ sugar. Once all the sugar is added, increase the speed to high and whisk until stiff peaks form.
5. Combine the marshmallow whipped cream: Add the marshmallow and butter mixture to the bowl with the whipped cream. Whisk on medium speed just until everything is smooth and fully incorporated.
6. Assemble the pie: Pour the finished ganache evenly over the top of the store-bought pumpkin pie. Let the ganache set at room temperature for about 40 minutes, or for a faster option, place it in the freezer for 15 minutes.
7. Top and decorate: Once the ganache is set, pile the marshmallow whipped cream in a high, domed mound over the top. Decorate with seasonal chocolate lollipops or chocolate shavings before slicing and serving.

Recipe Tips

• Use a Good Quality Pie: Since the pumpkin pie is the foundation of this dessert, starting with a good-quality store-bought pie that you enjoy will make the final result taste even better.
• Chop Chocolate Finely: To ensure your ganache is perfectly smooth, chop the chocolate into small, even pieces before adding the hot cream. This helps the chocolate melt quickly and evenly without leaving any lumps.
• Keep Your Cream Cold: For the fluffiest marshmallow whipped cream with the most stable peaks, make sure your heavy cream is very cold before you start whipping it. You can even chill your mixer bowl and whisk attachment for 10-15 minutes in the freezer.
• Pile the Topping High: Don’t be shy when adding the marshmallow whipped cream! The recipe notes that “scale is everything.” Creating a tall, impressive mound is what gives this simple dessert its wow factor.

What To Serve Pumpkin Pie with Marshmallow

This pie is a complete, decadent dessert all on its own. Its richness pairs perfectly with a simple, strong cup of hot black coffee or an espresso, which helps balance the sweetness of the marshmallow and chocolate. For an extra decorative touch, you can serve each slice with a light dusting of cocoa powder.

How To Store Pumpkin Pie with Marshmallow Leftovers

• Refrigerate: This pie must be kept in the refrigerator. Cover it loosely with plastic wrap. You can stick a few toothpicks into the topping to create a tent, which will prevent the plastic wrap from squishing the marshmallow cream. It will keep for up to 3 days.
• Freeze: Freezing is not recommended for the fully assembled pie. The texture of the marshmallow whipped cream can become watery and unpleasant after thawing.

Chocolate Marshmallow Pumpkin Pie Nutrition Facts

• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 85mg
• Sodium: 250mg
• Total Carbohydrate: 65g
• Dietary Fiber: 2g
• Sugars: 50g
• Protein: 5g

Frequently Asked Questions

• Can I use a homemade pumpkin pie instead of store-bought? Absolutely! If you have a favorite pumpkin pie recipe, you can certainly use it as the base. Just be sure the pie is completely baked and cooled before you add the ganache layer.
• What is marshmallow cream? Marshmallow cream, often sold under the brand name “Marshmallow Fluff,” is a sweet, spreadable, gooey confection that tastes like marshmallows. It is typically found in the baking aisle of most grocery stores.
• Can I make the ganache ahead of time? You can make the ganache a few hours ahead. Let it cool to a thick but still pourable consistency at room temperature. If it becomes too stiff, you can gently reheat it in the microwave in 10-second intervals until it is pourable again.
• Can I use a hand mixer for this recipe? Yes, you can use an electric hand mixer. You will need one bowl to beat the marshmallow cream and butter, and a second, larger bowl to whip the cream and sugar. Then, you can fold the marshmallow mixture into the whipped cream by hand with a spatula.

Try More Recipes:

• Pumpkin-Brownie Swirl Pie Recipe
• Ginger Pumpkin Tart Recipe
• Pumpkin Pie Dip Recipe