Pumpkin Chiffon Pie


One of my favorite things about Thanksgiving is the 6 different pies we get to eat!  My cousin and I are the pie makers of the family and we each make 3 different pies.  One of my pies that I make is this delicious pumpkin Chiffon.


This is such a light pie!  It’s perfect for after a HUGE heavy Thanksgiving meal!  This is the most requested pie that I make, along side my boozy pecan pie!

You can’t go wrong with this pie.  It’s super easy to make and really takes no time at all!  It’s light, creamy and each bite is like a taste of heaven!  This is sure to be the star of your dessert table this Thanksgiving!



1 remade graham cracker crust

1 cup fresh pumpkin puree (I like using fresh better than the canned)

32 jumbo marshmallows

1/2 tsp pumpkin pie spice

1/4 tsp salt

Cool Whip (12 oz)





Combine the marshmallows and the pumpkin puree on top of a double boiler.   Stir constantly, with a spatula, until the marshmallows are melted. Take the pan off the heat and stir in the spice and salt.

Once the mixture is completely cool, (make sure it is completely cool- room temp) stir in half of the whipped topping. Pour the filling into the prepared graham cracker crust. Top with the remaining whipped topping and sprinkle with cinnamon.


Enjoy!  Happy Thanksgiving!!!!!