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Fluffy Pumpkin Pie Recipe

Photo by: Taste of Home

Children love this pie—marshmallows make the filling light and fluffy. It’s a quick and easy recipe that I’ve shared many times over the years. Since it doesn’t need to bake, this pie comes in handy at Thanksgiving and Christmas when your oven is in demand.

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6-8 Servings
Prep: 20 min. + chilling

Ingredients

24 large marshmallows
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 carton (8 ounces) frozen whipped topping, thawed
1 pastry shell (9 inches), baked
Additional whipped topping and ground cinnamon, optional

Directions

In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature.
Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 286 calories, 12 g fat (8 g saturated fat), 5 mg cholesterol, 186 mg sodium, 41 g carbohydrate, 2 g fiber, 2 g protein.

Fluffy Pumpkin Pie published in Country December/January 2007, p51

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