Fluffy Pumpkin Pie

  Desserts

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.

Fluffy Pumpkin Pie

Average Rating: 4.714285

TOTAL TIME: Prep: 1 hour + chilling Cook: 10 min. + chilling
YIELD: 8 servings.

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 24 large marshmallows
  • 1 can (15 ounces) pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Optional: Additional whipped topping and ground cinnamon

Instructions

  • 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.

Nutrition Facts

1 piece: 338 calories, 16g fat (12g saturated fat), 30mg cholesterol, 249mg sodium, 43g carbohydrate (21g sugars, 2g fiber), 3g protein.

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