Pumpkin Chiffon Pie

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Pumpkin Chiffon Pie Pumpkin Chiffon Pie Recipe Courtesy of

Servings: 8
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

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
Cinnamon, 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.

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Reader Comments:


I made the pumpkin chiffon pie tonight for Christmas. Was this too early? Should I have made it the same day I plan to serve it?

By Dianne Boatenhammer on December 22, 2013


sounds great & simple to make. Can't wait to try! Thank you Paula!

By Anonymous on November 20, 2013


Sounds yummy, may try it for Thanks giving.

By Kathy Morrison on November 07, 2013


I can hardly wait to try the pumpkin pie. Easy, is what I like,

By Ida Dohoney on November 07, 2013


Hello Paula ! I've made this recipe for the last couple of years, since I discovered it from you. It is always a huge hit ! It will continue to be a traditional part of our holiday meals. Thanks ! Love and best dishes !! Cindy Doyle

By Cindy Doyle on November 14, 2012


@Emily - Pumpkin pie spice is just a mix of other stuff you probably already have: Nutmeg, Ground Allspice, Ground Ginger, and Cinnamon http://allrecipes.com/recipe/pumpkin-pie-spice-i/

By Wendy Litteral on October 23, 2012


Hi Paula (again), While you are the Queen of Southern cooking and cuisine, I could probably at least qualify as Princess...and this comment is totally unrelated to any of the above recipes, but had an observation and wanted to bring it to ya'lls (and yes I say ya'll all the time unconciously...LOL)...attention as a question. I watch food network alot, particularly You, Giada and Ina Garten. I love all of your cooking...but I notice that no one on food network uses Paprika. It is such a wonderful forgotten spice, I put it in everything, it give such great color, which I love in all my food without adding any extra flavor or heat really. I only use miracle whip in everything, never mayonnaise...but in all my salads I not only mix Paprika with my Miracle whip before mixing but I also add it on top with a litte black pepper usually for added color, in macaroni, pasta salads, chicken, turkey, (don't do tuna ever), egg salad, and any others. Actually Miracle whip used to have little red flecks which I am fairly certain was Paprika, I do not see them now, so have to add my own to the jar, but anyway just wanted to comment about what a wonderful overlooked spice I think Paprika is and would love to see all of you use it a little more. It is great in soup and stews, chili in addition to chili powder or hot sauce, to give sauce a depth of color, I just use it in almost anything and everything...even scrambled eggs and always in casseroles...My tip for the day. Love you guys. Suzanne Byrd A True Princess of Southern Cuisine. (LOL)

By Suzanne Byrd on October 04, 2012


Hi Paula, I was never a fan of pumpkin pie growing up, but actually found a pumpkin chiffon pie recipe a few years ago after my Mother passed away (she love regular pumpkin pie), and now love my Chiffon pie...it is a little different from yours, no marshmallows or whipped topping, but instead I put part brown and part white sugar, lots of pure vanilla extract, butter of course (the recipe did not call for it, but cannot imagine pumpkin pie without butter),pie spice of course, but what makes it chiffon is you seperate the eggs, cook the pumpkin mixture with yolks on top of the stove let it cool completely in the refrig...and then beat and fold in the egg whites...it is scrumptious and then serve with fresh whipped cream like you do. Love it...

By Suzanne Byrd on October 04, 2012


this pie is amazing! even if you dont normally like pumpkin, its delicious....its so light and fluffy from the marshmallows and whipped topping...melts in your mouth...i could eat the whole thing, a crowd pleaser for sure.

By hayley on December 25, 2011


I made this pie yesterday for my family, it was simple and amazing! I will definitely be making this again!! smile

By allie on November 25, 2011


If I don't have pumpkin pie spice what can I substitute it with?

By Emily on November 24, 2011


Would love to make this pie for Thanksgiving but only have large size marshmallows. Does anyone know how many I use to equal 32 jumbo?

By Lori on November 23, 2011


Wanted know how to cook a pumpkin?

By CHRISTINE BONNER on November 20, 2011


I made this last thanksgiving for my dad,it was his own pie and he ate it all.It was very good he said.I thought it was easy to make Thanks Paula!!

By Melissa Erickson on November 18, 2011


Totally awesome as pumpkin pies go. I don't usually like pumpkin pie, but thought I'd give this one a try. Not only is it a cinch to make, but really delicious! I had to make it for my family again just days after Thanksgiving.

By Anonymous on November 29, 2010


WOW! This pie is incredibly easy to make. It is light and creamy and yummy. I'll never make a conventional pumpkin pie again. My Thanksgiving guests loved it. Karen, Pittsburgh,Pa.

By Anonymous on November 27, 2010


easiest pie recipe I've ever made & its delic...

By Anonymous on November 26, 2010


This was not only easy to fix, but received RAVE reviews at our Thanksgiving dinner. I can't wait to bake it again!

By Anonymous on November 26, 2010


I dont normally like pumpkin pie but I thought I would try this one not to mention my hubby was begging me to make it....so I did and I fell in love with this pie it is a wonderful recipe and it will be used every thanksgiving in my house

By Anonymous on November 22, 2010


By Anonymous on November 20, 2010

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