1 envelope unflavored gelatin
1/2 cup cold water
1 7 1/2-ounce jar Marshmallow Fluff®
1 16-ounce can pumpkin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1/2 cup heavy or whipping cream, whipped
1 prebaked Graham Cracker Crust (see recipe)
Servings: 8
In medium saucepan combine gelatin and cold water; let stand I minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Blend in Marshmallow Fluff®, pumpkin, spices and salt Chill until mixture mounds when dropped from a spoon. Fold in whipped cream. Turn into pie crust and chill until set, about 2 hours.
Makes 6 to 8 servings.
Notes: VARIATIONS: STRAWBERRY, RASPBERRY OR BANANA CHIFFON PIE:
In place of pumpkin and spices, substitute
2 cups mashed fruit
1 tablespoon lemon juice
and 1 teaspoon grated lemon peel.
1/2 cup cold water
1 7 1/2-ounce jar Marshmallow Fluff®
1 16-ounce can pumpkin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1/2 cup heavy or whipping cream, whipped
1 prebaked Graham Cracker Crust (see recipe)
Servings: 8
In medium saucepan combine gelatin and cold water; let stand I minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Blend in Marshmallow Fluff®, pumpkin, spices and salt Chill until mixture mounds when dropped from a spoon. Fold in whipped cream. Turn into pie crust and chill until set, about 2 hours.
Makes 6 to 8 servings.
Notes: VARIATIONS: STRAWBERRY, RASPBERRY OR BANANA CHIFFON PIE:
In place of pumpkin and spices, substitute
2 cups mashed fruit
1 tablespoon lemon juice
and 1 teaspoon grated lemon peel.
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