A super sweet and super easy and seemingly lighter version of pumpkin pie. It tastes mousse like and looks fluffy. Top it with some pecan streusel if you like.
1 (9-inch) frozen deep-dish pie crust or 1 homemade pie crust
38 large marshmallows
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
12-ounces pareve whipping cream, whipped to soft peaks
Cinnamon, garnish or Pecan Streusel topping
Preheat oven to 350 degrees. Bake the pie crust for 15 to 20 minutes or until golden. 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 pumpkin pie spice and salt.
When the mixture is completely cool, stir in half of the pareve whipped topping. Pour the filling into the prepared pie crust. Top with the remaining whipped topping and garnish with cinnamon or pecan streusel.
1 cup pecans, chopped, and toasted
¼ cup brown sugar
½ cup cooking oats
¼ cup flour
½ cup oil
½ teaspoon cinnamon
Preheat oven to 350 degrees. Mix together streusel ingredients. Pour onto a baking dish. Bake for 20 minutes or until the oats are cooked. Let cool. Gently scatter on top of whipped topping.