Decadent No-Bake Pumpkin Marshmallow Delight with Gingersnap Crust
Indulge in a scrumptious autumn treat with these Decadent No-Bake Pumpkin Marshmallow Delights. This recipe combines the warm, cozy flavors of pumpkin pie with the light, airy texture of marshmallows, all nestled within a spicy gingersnap crust. Perfect for gatherings or as a sweet ending to a family meal, these squares are easy to prepare and can be made ahead of time. Let the gorgeous layers of pumpkin and marshmallow topped with whipped cream and chopped walnuts transport your taste buds to fall, making this dessert a sweeping favorite for all ages.
N/A
Servings
267
Calories
13
Ingredients
Ingredients
Gingersnap crumbs
2 cups (Crushed into fine crumbs)
Sugar
1/2 cup (For crust)
Melted butter
1/2 cup (Unsalted)
Marshmallows
1 lb (Mini or regular, for melting)
Milk
6 tablespoons (Whole milk or your choice)
Canned pumpkin
3 cups (Pure pumpkin, not pumpkin pie filling)
Sugar
6 tablespoons (For filling)
Cinnamon
1/2 teaspoon (Ground)
Ginger
1/2 teaspoon (Ground)
Salt
1/8 teaspoon (For flavor)
Whipped cream
1 cup (Whipped, for folding in)
Cool Whip
As desired (For topping)
Chopped walnuts
1/2 cup (Or more, if desired, for topping)
Instructions
1
In a mixing bowl, combine the gingersnap crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
2
Press the gingersnap mixture evenly into the bottom of a 9 x 13 inch baking dish to create the crust. Place the dish in the refrigerator to chill and firm up while you prepare the filling.
3
In a double boiler over simmering water, combine the marshmallows and milk. Stir continuously until the marshmallows are completely melted and the mixture is smooth, creating a fluffy marshmallow base.
4
In a separate bowl, mix together the canned pumpkin, additional sugar, cinnamon, ginger, and salt until well combined.
5
Slowly fold the warm marshmallow mixture into the pumpkin mixture, ensuring everything is evenly incorporated. Chill the combined filling in the refrigerator for about 30 minutes to allow it to thicken slightly.
6
Once the filling has cooled and thickened, gently fold in the whipped cream until the mixture is light and airy.
7
Pour the pumpkin marshmallow filling into the chilled gingersnap crust, spreading it evenly. Return the dish to the refrigerator and chill for at least 2 hours or overnight until set.
8
Before serving, top the squares with a generous layer of Cool Whip and sprinkle with chopped walnuts for added texture and flavor. Cut into squares and enjoy!
Nutrition Information
16g
Fat
36g
Carbs
2g
Protein
15g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the full name of this recipe?
The recipe is called Decadent No-Bake Pumpkin Marshmallow Delight with Gingersnap Crust.
Is this a dessert that requires baking?
No, this is a no-bake dessert that sets in the refrigerator.
What ingredients are used to make the crust?
The crust is made from gingersnap crumbs, melted unsalted butter, and sugar.
What should the consistency of the crust mixture be?
The mixture should resemble wet sand before being pressed into the baking dish.
What size baking dish is recommended for this recipe?
A 9 x 13 inch baking dish is recommended.
How are the marshmallows prepared for the filling?
The marshmallows are melted with milk in a double boiler over simmering water until smooth.
Can I use pumpkin pie filling instead of canned pumpkin?
No, the recipe specifies using pure canned pumpkin, not pumpkin pie filling.
What spices are included in the pumpkin mixture?
The filling includes ground cinnamon, ground ginger, and a pinch of salt.
How long should the combined pumpkin and marshmallow filling chill before adding whipped cream?
The mixture should chill in the refrigerator for about 30 minutes to allow it to thicken slightly.
How long does the entire dessert need to chill before serving?
The dessert should chill for at least 2 hours or overnight until it is completely set.
What are the recommended toppings for these squares?
The squares should be topped with a layer of Cool Whip and sprinkled with chopped walnuts.
How many calories are in one serving of this delight?
There are 267 calories per serving.
What is the fat content per serving?
Each serving contains 16g of fat.
How many carbohydrates are in a serving?
There are 36g of carbohydrates per serving.
How much sugar is in each square?
Each serving contains 15g of sugar.
How much protein is provided in a serving?
Each serving provides 2g of protein.
How many total ingredients are required for this recipe?
There are 13 total ingredients used in this recipe.
What type of marshmallows should I use?
You can use either 1 lb of mini marshmallows or regular marshmallows for melting.
What type of milk is suggested for the marshmallow base?
The recipe suggests whole milk or your choice of milk.
How much canned pumpkin is needed?
You will need 3 cups of pure canned pumpkin.
What is the preparation for the gingersnaps?
They should be crushed into fine crumbs, totaling 2 cups.
How much sugar is added specifically to the crust?
1/2 cup of sugar is used for the gingersnap crust.
How much sugar is added to the pumpkin filling?
6 tablespoons of sugar are added to the filling mixture.
What is the purpose of folding in the whipped cream?
Folding in the whipped cream makes the pumpkin marshmallow mixture light and airy.
Can this recipe be made ahead of time?
Yes, it is easy to prepare and can be made ahead of time, ideally chilling overnight.
What tags are associated with this recipe?
Tags include dessert, no bake, pumpkin, marshmallow, gingersnap crust, fall recipes, easy desserts, and holiday treats.
Is this recipe suitable for autumn gatherings?
Yes, it is described as a scrumptious autumn treat perfect for gatherings or family meals.
How much butter is required for the crust?
The recipe requires 1/2 cup of melted unsalted butter.
How much chopped walnuts are used for the topping?
The recipe calls for 1/2 cup of chopped walnuts, or more if desired.
What should I do right before serving?
Before serving, top with Cool Whip and walnuts, then cut the dessert into squares.