Here you go Pumpkin chiffon pie
Ingredients 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 whipped topping Cinnamon, garnish Directions 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. Source,Paula Deen If you're lucky enough to be Irish, you're lucky enough! begin 666 Colleen.vcf M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL F965N#0I2158Z,C Q,S$R,#A4,C P,C(P6@T*14Y$.E9#05)$#0H` ` end _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark On Dec 8, 2013, at 3:38 PM, Nancy Martin <[email protected]> wrote: > Hi everyone, > I wanted to read that pumpkin shiffon pie recipe. I deleted it by mistake. > Would someone repost it please. > thanks, > Nancy in OK > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
