Menu Enter a recipe name, ingredient, keyword...

Pumpkin Chiffon Pie


Grandma almost always made this recipe with fresh pumpkin. She baked a small pumpkin in a 350°F oven until tender, then cut open the pumpkin and scraped out the seeds and strings. She scooped out and mashed the pumpkin or pureed it in a blender. After making this recipe, Grandma had leftover pumpkin, which she froze in a rigid plastic freezer container or used to make pumpkin bread.

Google Ads
Rate this recipe 4.5/5 (31 Votes)


  • 1 (10 1/2-ounce) package miniature marshmallows
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 1/2 cups whipping cream
  • 1/4 cup granulated sugar
  • 1 (9-inch) baked deep-dish piecrust


Servings 8
Adapted from


Step 1

1.Combine the marshmallows and pumpkin in a large nonstick saucepan. Cook over medium heat, stirring frequently, until the marshmallows are melted.

2.Add cinnamon, nutmeg and cloves to pumpkin mixture and mix well. Chill, covered, for 1 hour.

3.Place the whipping cream in a medium bowl. Beat with an electric mixer set at high speed, adding sugar gradually, until stiff peaks form.

4.Fold 2 cups whipped cream into pumpkin mixture. Spoon into piecrust. Chill remaining whipped cream.

5.Chill pie, covered, for 1 hour. Top with dollops of remaining whipped cream.

You'll also love

Review this recipe

Pumpkin, Pecan, Cheesecake Pie Spicy Chicken Chili w/Pumpkin Biscuits