Fluffy Pumpkin Pie Recipe
Fluffy Pumpkin Pie Recipe photo by Taste of Home
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Fluffy Pumpkin Pie Recipe

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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. —Phyllis Renfro, White Bear Lake, Minnesota
TOTAL TIME: Prep: 1 hour + chilling Cook: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 1 hour + chilling Cook: 10 min. + chilling
MAKES: 8 servings


  • Pastry for single-crust pie (9 inches)
  • 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
  • Additional whipped topping and ground cinnamon, optional

Nutritional Facts

1 piece (calculated without additional whipped topping): 286 calories, 12g fat (8g saturated fat), 5mg cholesterol, 186mg sodium, 41g carbohydrate (18g sugars, 2g fiber), 2g protein.


  1. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
  3. 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.
  4. 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: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Fluffy Pumpkin Pie in Country December/January 2007, p51

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yogiash User ID: 8392965 257109
Reviewed Nov. 22, 2016

"Can anyone tell me if this is overly sweet?"

hchambers User ID: 7140928 147752
Reviewed Nov. 28, 2014

"This is a very easy and tasty pie. I used a graham cracker crust instead because I prefer them for these types of pies. This was a big hit with my kids."

makerams User ID: 8080766 162505
Reviewed Nov. 26, 2014

"you can also use a graham cracker crust to make it lighter"

chubbybunny63 User ID: 5616180 208558
Reviewed Nov. 26, 2014

"I've been making a very similar pie like this for over 40 years. It's so much easier to melt the marshmallows, pumpkin, and spices together in the microwave. My recipe calls for ginger in place of the allspice, no salt, and real whipped cream. I will be making this tomorrow, for Thanksgiving, and try it with the salt.

The pie crust I make is a "Mix-in-the-plate" pie Crust. You mix all the ingredients in the pie plate with a fork, and then press it out to fill the pie plate. Dock with a fork, and bake for a few minutes. So easy."

mawmawof4boys User ID: 8124434 147640
Reviewed Nov. 25, 2014

"For those that do not understand the crust. It does not say to bake the pie once it has filling in it so you would of course bake the pie crust before filling. It is a refrigerated pie."

lildixiegrl1953 User ID: 8017691 163571
Reviewed Nov. 25, 2014

"My family loves it"

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