In a medium saucepan over low to medium heat, combine the large marshmallows, pure pumpkin, cinnamon, pumpkin pie spice, and salt. Stir continuously for about 5-7 minutes until the marshmallows are completely melted and the mixture is smooth and cohesive, with no lumps remaining.

Once your mixture is smooth, remove it from the heat and transfer it to a mixing bowl. Allow it to cool at room temperature for approximately 30 minutes.

After the pumpkin mixture has cooled, take your thawed Cool Whip and gently fold it into the pumpkin mixture.

Grab your store-bought graham cracker crust and pour the fluffy pumpkin filling evenly into it.

Cover your No Bake Marshmallow Pumpkin Pie with plastic wrap or a lid, and place it in the refrigerator. Let it chill for a minimum of 8 hours, but refrigerate it overnight for best results.

When you're ready to serve, remove the pie from the refrigerator and slice it into generous pieces.