Pumpkin Chiffon Pie Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

1 ratings


  • 1 (9 inch) deep-dish pie crust
  • 32 jumbo marshmallows
  • 1 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 (12 oz) container whipped topping
  • ground cinnamon, for garnish


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.

Pumpkin Chiffon Pie


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1 Review

Jan 10/26/2015
Delicious and so

Delicious and so easy to make. A family favorite at Thanksgiving

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