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

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: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

1 piece (calculated without additional whipped cream) 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.

Directions

  1. 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.
  2. 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

Nutritional Facts

1 piece (calculated without additional whipped cream) 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.

Reviews for Fluffy Pumpkin Pie

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 26, 2014

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

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 25, 2014

"No offense but if you can't figure out you bake the crust before filling you need to go back and take pie making 101. It is the only sensible thing to do:-)"

MY REVIEW
Reviewed Nov. 25, 2014

"Some time you have to use your f/n heads"

MY REVIEW
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."

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