Pumpkin Chiffon Pie Recipe
This pumpkin chiffon pie is easy to make with pumpkin puree, marshmallows, spices, cool whip and a prepared graham cracker crust.
Print
Servings: 8
Calories: 373kcal
Equipment
- Double Boiler* Or a saucepan and heat-safe bowl
- *Large Heat-Safe Bowl (glass or stainless, etc.)
- *Small Sauce pan
Ingredients
- 1 cup Pumpkin Puree
- 1 10-ounce bag Large Marshmallows
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- 1 12-ounce container Cool Whip Topping (4 ½ cups)
- 1 Graham Cracker Crumb Crust (store-bought or homemade)
- Cinnamon for dusting
Instructions
- Stir the pumpkin puree and marshmallows together in a large bowl. Fill a smaller sauce pan with 2 inches of water and place the bowl on the pan. Turn the heat to medium low and bring to a low simmer.
- Let the water remain at a low simmer while you stir the pumpkin-marshmallow mixture occasionally, until the marshmallows are melted and the pumpkin is combined.
- Stir in the pumpkin pie spice and vanilla. Turn off the stove.
- Carefully remove the bowl from the saucepan and let mixture cool. Once cooled, fold in the cool whip (or homemade whipped cream), reserving ½ cup for the topping.
- Spread the pumpkin filling in the cracker crumb crust.
- Place the remaining cool whip in a piping bag with star tip if desired (or a ziplock bag with one corner cut off). Pipe stars around the edge or spread the remaining cool whip over the top. Sprinkle with cinnamon.
- Cover with a high-top lid and refrigerate for 2 hours or longer before serving.
- Cut into 8 slices and enjoy.
Notes
If you don’t have a double broiler, you can place a large bowl over a smaller pan. Make sure the bowl is heat safe and that it sits over the pan and isn’t small enough to fall in the bowl.
Freeze up to 3 months.
Storage
Store in an airtight container in the refrigerator for up to 7 days.Freeze up to 3 months.
Homemade Whipped Cream
- In a large bowl, beat 2 cups of heavy cream until it starts to thicken. Then add 1 ½ teaspoons of vanilla extract and 2 to 4 Tablespoons of powdered sugar (start with 2 and then add more if you like it sweeter).
- Beat again until stiff peaks start to form, but not too stiff.
- Taste and add more powdered sugar if you want it sweeter, then mix it in. Just be careful not to over mix or it will become too thick and lose the light texture.
- Fold gently into the recipe, don't stir vigorously or it will deflate.
Nutrition
Serving: 1 slice | Calories: 373kcal