pumpkin chiffon pie

With one of my favorite times of the year just right around the corner, I can’t help but dream of pumpkin and boots and all things fall. But, I’m quickly awakened when I walk outside and the humidity hits me right in the face, and I realize that the temperatures aren’t falling just yet.

I’m trying to reason with myself and convince myself that it’s okay to have pumpkin pie when it’s still ninety degrees outside. Because it is, right?

I’m going to go with yes and make my favorite version of pumpkin pie for football watching this Saturday. It’s so good and simple to make, I think it might add a little fall to your life too.

Pumpkin Chiffon Pie from Paula Deen

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

Read the directions on the frozen pie crust and bake accordingly.

Over low heat, slowly mix the pumpkin pie puree and the marshmallows. Continue to stir until the marshmallows have melted, then remove from heat and add spice and salt.

Once the mixture has cooled, stir in half of the whipped cream. Pour the mixture into the pie crust. Cover the top with the remaining cool whip and garnish with cinnamon.

So simple. So delicious.