No Bake Pumpkin Marshmallow Squares With Gingersnap

Name: No Bake Pumpkin Marshmallow Squares With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups gingersnap crumbs; 1/2 cup sugar; 1/2 cup melted butter; Filling; 1 lb marshmallows; 6 tablespoons milk; 3 cups canned pumpkin; 6 tablespoons sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; 1/8 teaspoon salt; 1 cup whipped cream; Cool Whip, for topping; 1/2 cup chopped walnuts (or more, if desired)

Servings: persons

Crust
2 cups gingersnap crumbs
1/2 cup sugar
1/2 cup melted butter
Filling
1 lb marshmallows
6 tablespoons milk
3 cups canned pumpkin
6 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon salt
1 cup whipped cream
Cool Whip, for topping
1/2 cup chopped walnuts (or more, if desired)

1
Combine gingersnaps, butter and sugar; mix well and press into bottom of 9 x 13 baking dish.
2
Refrigerate.
3
Combine marshmallows and milk in a double boiler over hot water and stir until melted and combined.
4
Combine pumpkin, sugar, spices and salt.
5
Blend in marshmallow mixture and chill.
6
Fold in whipped cream.
7
Pour into prepared crust and chill until set.
8
Top with Cool Whip and sprinkle with chopped nuts.
9
Chill at least 2 hours or overnight.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crust, 2 cups gingersnap crumbs, 1/2 cup sugar, 1/2 cup melted butter, and more.

Yes, No Bake Pumpkin Marshmallow Squares With Gingersnap Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

No Bake Pumpkin Marshmallow Squares With Gingersnap Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions