Paula Deen Pumpkin Chiffon Pie

Paula Deen pumpkin chiffon pie turns marshmallows, pumpkin puree and whipped topping into a light, fluffy no-bake filling in a crisp baked crust, ready in 30 minutes. This easy make-ahead Thanksgiving dessert fits the holiday table, church supper and potluck season, and it serves a crowd.

Let the pumpkin and marshmallow mixture cool completely before you fold in the whipped topping. Stir it in while it's still warm and the topping melts, so the filling turns soupy instead of airy.

Paula melts the marshmallows right into the pumpkin over a double boiler, so you never need gelatin or eggs. She also saves half the whipped topping for the top, which gives you a fluffy white cap to dust with cinnamon.

Paula Deen Pumpkin Chiffon Pie

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

320

kcal

Melted marshmallows and pumpkin puree set into a soft, airy filling once they cool and meet the whipped topping. A crisp baked crust holds it all, and a cinnamon dusting finishes the top.

Ingredients

• 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
  

• for garnish ground cinnamon
  

Directions

• Bake the crust: Bake the deep-dish pie crust according to the package directions. Then let it cool completely on a rack while you make the filling.
• Melt the marshmallows: Combine 32 jumbo marshmallows and 1 cup pumpkin puree in the top of a double boiler over low heat. Stir constantly with a heatproof spatula until the marshmallows are fully melted.
• Add the spice: Take the pan off the heat, then stir in 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon salt. Let the mixture cool until it's no longer warm to the touch.
• Fold in topping: Once the mixture is completely cool, stir in half of the 12 oz container of whipped topping. Pour the filling into the cooled pie crust.
• Top and garnish: Spread the remaining whipped topping over the filling in soft swirls. Then dust the top with ground cinnamon before serving.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Yes, but whip it to stiff peaks so it holds up when you fold it into the pumpkin mixture. Store-bought whipped topping is a bit more stable, so the pie slices cleaner with it.

Can I use mini marshmallows instead of jumbo ones?

You can, and they melt a little faster. Use about 8 cups of mini marshmallows, since that roughly matches 32 jumbo ones.

How far ahead can I make pumpkin chiffon pie?

Make it the day before and keep it covered in the fridge, which gives the filling time to firm up. Add the cinnamon garnish just before serving so it stays dark and doesn't soak in.

How long does leftover pumpkin chiffon pie keep?

Cover it and keep it in the fridge for up to 3 days. The crust softens a little each day, so it's best in the first day or two.

Why is my filling runny?

The most common cause is folding in the whipped topping while the pumpkin mixture is still warm. Let it cool fully first, then chill the finished pie for a few hours so it sets.