We said in the last post that we would connect families and pumpkin pie (which isn’t a big stretch), so here is the tie-in. One of the things that brings our family together for quality time is yummy meals, whether at home or out at a restaurant. (From time to time we’ll share some of our food findings with you, in case you want to give them a try!) Since it’s Fall, a recipe we recently found on the internet that is simple to make and amazingly delicious is for pumpkin chiffon pie. We know that many of you may be all “pumpkin-pied out” after Thanksgiving, but this recipe is surprisingly one of the best pumpkin pies we’ve ever tasted!!!! Whether you’re an expert cook, or just getting started with your cooking skills (as is Rebecca LOL), this will be easy for you to make, yet taste like a top chef baked it!
Here’s what you’ll need:
1 (9-inch) frozen deep-dish pie crust
32 jumbo marshmallows
1 cup pumpkin puree
½ teaspoon pumpkin pie spice
¼ teaspoon salt
12-ounce container whipped topping
Cinnamon for garnish
Here are pics of pastry chef-in-training (just kidding), Rebecca, working through the pumpkin pie recipe!!!
Bake the pie crust according to the package directions and allow it to cool.
In the top of a double boiler over low heat, combine the marshmallows and the pumpkin puree…..stir constantly, with a heatproof spatula, until the marshmallows are melted.
Take the pan off the heat and stir in the spice and salt.
When the mixture is completely cool, stir in half of the whipped topping.
Pour the filling into the prepared pie crust.
Top with the remaining whipped topping and garnish with cinnamon. (We haven’t, yet, figured out how the remaining whipped topping should look on top of the pie….if you have any ideas on that, write in and let us know… or send pix! LOL)
If you try this recipe, let us know what you think!!!
Until next time….CIAO!!!