Preheat the oven (for the crust)

Even though the filling is no‑bake, the crust benefits from a short bake. Preheat your oven to 350 °F (about 175 °C).

2. Make the graham cracker crust

• Melt the butter in a microwave‑safe bowl (cover with the butter wrapper to reduce splatter).
• Meanwhile, pulse the graham crackers in a food processor until finely ground (about 15 seconds).
• Add melted butter, sugar, and salt to the crumbs and process ~10 seconds, until the mixture resembles wet sand.
• Remove the blade, pour the mixture into a 9‑inch pie pan, and press firmly against the bottom and up the sides. Compact it so that it doesn’t shift.
• Bake for 8 minutes, until edges are very lightly browned. Then transfer to a cooling rack to cool fully.

3. Prepare the pumpkin‑marshmallow mixture

• In a medium pot over medium heat, combine pumpkin purée, cinnamon, nutmeg, cloves, and salt. Stir and warm until the spices are aromatic (about 1 minute).
• Reduce heat to low and fold in marshmallows. Stir continuously to prevent scorching. Once fully melted and incorporated, remove from heat.
• Transfer to a bowl and chill until it reaches about room temperature (cooling for ~10 minutes in fridge is helpful).

4. Whip the cream

• In a clean, chilled bowl, pour in the ½ cup heavy cream. Using a hand mixer, begin beating slowly and gradually increase speed as it thickens.
• Continue whipping until the cream becomes fluffy and holds firm peaks (when you lift the beaters, peaks should stand without collapsing).
• Tip: Chilling your bowl and beaters in the freezer for 10 minutes beforehand helps whip faster.

5. Fold together and assemble

• Ensure the pumpkin mixture is cool (not warm). Gently fold the pumpkin mixture into the whipped cream with a rubber spatula until streaks disappear and the mixture is uniform in creamy orange.
• Scrape the combined filling into the cooled pie crust and spread evenly (an offset spatula or butter knife works nicely).

6. Chill and set

• Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, until the center feels firm to the touch.
• After chilling, smooth any wrap-imprinted surface with a knife if needed. Cut into slices using a sharp knife dipped in hot water and wiped dry between cuts.
• Serve cold, topped with whipped cream if desired.

7. Storage

• Cover and refrigerate any leftover pie. It keeps well for up to 4 days