Marshmallows add flair to pumpkin pie


A Thanksgiving feast would be incomplete without dessert. Chef Randy Walker from the 1899 Bar and Grill shared this twist on the traditional pumpkin pie:

Pumpkin Chiffon Pie


  • 1 9-inch frozen deep-dish pie crust
  • 32 jumbo marshmallows
  • 1 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 12-ounce container of whipped topping
  • Cinnamon to garnish

Bake the piecrust according to the package directions and allow it to cool.

In the top of a double boiler over low heat, combine marshmallows and pumpkin puree. Stir constantly with a heatproof spatula until the marshmallows are melted. Remove from heat and stir in pumpkin pie spice and salt.

When the pumpkin and marshmallow mixture is completely cool, slowly stir in half of the whipped topping. Pour the mixture into the prepared piecrust. Top with the remaining whipped topping and garnish with cinnamon.

Do you have a favorite holiday recipe you’d like to share? Post it in the comments below.