Pumpkin Chiffon Pie
- Number of Servings: 8
Ingredients
1 9 inch frozen pie crust32 jumbo marshmallows1 cup pumpkin puree1/2 tsp pumpkin pie spice1/4 tsp salt12 ounce container frozen whipped topping
Bake the pie crust according to package directions and let cool
In the top of a double boiler over low heat, combine marshamllows and pumpkin stiring until all marshamllows are melted. Take pan off heat and add spice and salt.
When the mixture is completely cook, stir in half of the whipped topping. Pour the filling into the prepared pie crust. Top pie with remaining whipped topping and garnish with cinnamon.
Number of Servings: 8
Recipe submitted by SparkPeople user MBHAYNES.
In the top of a double boiler over low heat, combine marshamllows and pumpkin stiring until all marshamllows are melted. Take pan off heat and add spice and salt.
When the mixture is completely cook, stir in half of the whipped topping. Pour the filling into the prepared pie crust. Top pie with remaining whipped topping and garnish with cinnamon.
Number of Servings: 8
Recipe submitted by SparkPeople user MBHAYNES.
Nutritional Info Amount Per Serving
- Calories: 224.6
- Total Fat: 7.8 g
- Cholesterol: 0.4 mg
- Sodium: 212.7 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 1.1 g
- Protein: 2.1 g
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