Chiffon Pumpkin Pie Recipe

Savor a delicious pumpkin pie this Thanksgiving with a mouthwatering chiffon twist! Wow, your in-laws with this simple yet scrumptious dessert. It's as easy as 1, 2, 3!

1) Pumpkin Pie Filling 

2 eggs

16 oz canned pumpkin 

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon 

1/2 tsp ground ginger

1/4 tsp ground cloves 

1 and 2/3 cup evaporated milk

Preheat the over to 450 degrees. Beat eggs, then add canned pumpkin, sugar, salt, cinnamon, ginger, cloves, and evaporated milk. Pour into two 9" pie crusts, and fill them half full of pie mix. Bake for 15 minutes, then turn oven to 350 degrees and continue baking till knife in center comes out clean (about 30 minutes). Remove from oven.

2) Pumpkin Chiffon Filling

32 jumbo marshmallows 

1 cup canned pumpkin 

1/2 tsp pumpkin spice 

1/4 tsp salt

12 oz container whip topping

In a double broiler, combine marshmallows and pumpkin, stirring constantly until melted. Remove from heat; add spice and salt to the mixture. Stir and let cool. When completely cool, stir in half of the whip topping. Spread over two cooled baked pies until full. 

3) Whipped Cream Topping

2 cups heavy cream

1/4 cup sugar 

Beat the two ingredients together until they form stiff peaks. Pipe onto the chilled pie. Top with a light sprinkle of cinnamon for flavor.

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• Candied Sweet Potatoes
• Delicious Ginger Cookies Recipe
• Peach-Berry Pie Recipe