The Effortless NoBake Pumpkin Marshmallow Pie The British Way

While the minimum chill time is four hours, for a proper, structural set that slices cleanly (no soggy bottoms here!), we highly recommend leaving it overnight. The marshmallows need ample time to fully bind the pumpkin and the whipped cream together. Trying to rush it will only result in a disappointing, floppy slice, so patience is key!

I’m afraid you're scuppered, chief! Pumpkin pie mix is pre-sweetened and usually contains added spices, liquid, and thickeners that interfere with the setting power of the marshmallows. For this recipe to set correctly, you must use 100% pure canned pumpkin puree. Save the pie mix for a traditional baked pie instead.

Ah, that’s a classic case of temperature trouble. If your melted marshmallow mixture was still too warm when you folded in the whipped cream, it instantly melted the air right out of it. Ensure the marshmallow base is cooled to just above room temperature before folding. Secondly, remember to fold gently—we want to lift the mixture, not aggressively stir the life out of the mousse!

This pie is a cracking make-ahead dessert! You can comfortably assemble the whole pie, filling and crust, up to two days in advance. Just remember to keep it well-covered in the fridge to prevent the surface from drying out. Only whip the final decorative cream and garnish on the day of serving for the freshest look.

Not at all! While Digestives are a dependable and delicious base, you can easily use Ginger Nut biscuits for a spicier, warmer crust that pairs beautifully with the pumpkin filling. Graham crackers, of course, work perfectly if you’re aiming for a standard American-style base. Just ensure whatever biscuit you use is fully mixed with the butter and pressed down firmly.