Ingredients for Paula Deen's version of pumpkin chiffon pie include 1 cup of pumpkin puree, 32 jumbo marshmallows and a 12-ounce container of Cool Whip or other whipped topping. Cool Whip does not publish a recipe for pumpkin chiffon pie on its official website.
Other ingredients needed for the pumpkin chiffon pie include a 9-inch deep-dish frozen pie crust, 1/2 teaspoon of pumpkin pie spice and 1/4 teaspoon of salt.
To make the pie, fully cook the pie crust according to the package directions. Remove it from the oven and set it aside to allow it to cool. Combine the marshmallows and the pumpkin puree in the top of a double-boiler and heat them over low temperature. Stir the marshmallows constantly with a heat-proof spatula until they melt and the mixture is well-combined. Remove the pan from the heat and add the salt and pumpkin pie spice. Stir well and set aside to cool.
When the pumpkin mixture has cooled, stir in half of the whipped topping and pour into the cooked and cooled pie crust. Spread the remaining whipped topping on top of the pie, and garnish the pie with cinnamon and more whipped cream, if desired. The recipe serves eight.