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Fluffy Pumpkin Pie Recipe

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This recipe for Fluffy Pumpkin Pie is from Northbrook Elementary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 large marshmallows
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 carton (8 ounces) frozen whipped topping, thawed
Pastry for single-crust pie (9 inches)
Directions:
Directions:
In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat.
Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature.
Fold in whipped topping.
Spoon into pastry shell. Refrigerate for at least 4 hours before serving.
Garnish with additional whipped topping and cinnamon if desired. Yield: 8 servings.

Pastry for single-crust pie (9 inches):
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Number Of Servings:
Number Of Servings:
12

 

 

 

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