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PUMPKIN CHIFFON PIE
4 c. miniature marshmallows
or 40 large marshmallows
1 c. canned pumpkin
1/2 c. packed brown sugar
1/4 c. milk
1 tbsp. grated orange peel, optional
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 c. whipping cream
One 9 inch pie crust, baked
In medium saucepan, combine all ingredients, except whipping
cream and pie crust. Cook over medium low heat, stirring
constantly until marshmallows melt. Cool to room temperature. In
medium mixing bowl, beat whipping cream on high speed of
electric mixer until stiff peaks form. Fold in pumpkin mixture.
Spoon into pie crust. Refrigerate for 3 to 4 hours.
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