Fluffy Pumpkin Pie Recipe

Fluffy Pumpkin Pie Recipe photo by Taste of Home

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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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Fluffy Pumpkin Pie Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

10 10 20

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.

Nutritional 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.

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