Pumpkin Chiffon Pie Recipe

1 pkg. (10 1/2 oz.) miniature marshmallows

1 cup pumpkin puree

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

2 1/2 cups whipping cream

1/4 cup granulated sugar

1 baked deep dish piecrust

In large saucepan, combine marshmallows and pumpkin. Cook until marshmallows are melted on medium heat, stirring frequently.

Add cinnamon, nutmeg and cloves; mix well. Cover, chill for 1 hour.

In medium bowl, beat whipping cream with electric mixer on high speed, slowly adding sugar until stiff peaks form.

Fold 2 cups whipped cream into pumpkin mixture. Spoon into pie crust. Chill any remaining whipped cream.

Cover pie, chill for 1 hour. Top with remaining whipped cream.

Serves 8

Prep Time: 25 Minutes

Chill Time: 2 Hours