Pumpkin pie is almost a staple for Thanksgiving, but maybe you’ve burned out on pumpkin pie over the years. You don’t want to disappoint Aunt Sally who is expecting something pumpkin since that’s how has Thanksgiving must be done. (Trust us–we understand.) So why not try something a little different but just as delicious, if not even more delicious. Here’s a really easy recipe for Paula Deen’s pumpkin chiffon.
1 (9-inch) frozen deep-dish pie crust
32 jumbo marshmallows
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
12 -ounce container whipped topping
Bake the pie crust according to the package directions and allow it to cool.
In the top of a double boiler over low heat, combine the marshmallows and the pumpkin puree. Stir constantly, with a heatproof spatula, until the marshmallows are melted. Take the pan off the heat and stir in the spice and salt.
When the mixture is completely cool, stir in half of the whipped topping. Pour the filling into the prepared pie crust. Top with the remaining whipped topping and garnish with cinnamon.
Recipe courtesy Paula Deen.
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