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Pumpkin Chiffon Pie


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Rate this recipe 4.3/5 (20 Votes)


  • 1 can pumpkin pie mix
  • 1 bag large marshmallows
  • 1 container cool whip
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp vanilla
  • 1/2 tsp allspice
  • 1 graham cracker crumb crust



Step 1

Stir pumpkin pie mix, marshmallows and spices in large double boiler. When marshmallow have melted into pie mix, add vanilla and set aside to cool. Carefully fold in 1 cup cool whip. Spoon mixture into crumb crust.

Refrigerate for at least 2 hours or until set. Top with whipped cream.


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