Pumpkin Chiffon Pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pumpkin Chiffon Pie calories by ingredient
Number of Servings: 8
Ingredients
-
1 9 inch frozen pie crust
32 jumbo marshmallows
1 cup pumpkin puree
1/2 tsp pumpkin pie spice
1/4 tsp salt
12 ounce container frozen whipped topping
Directions
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.