Fluffy Pumpkin Pie

• Pastry for single-crust pie (9 inches)
• 24 large marshmallows
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 carton (8 ounces) frozen whipped topping, thawed
• Additional whipped topping and ground cinnamon, optional

1. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425u0b0.
2. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
3. In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature.
4. Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.

pastry, marshmallows, solidpack pumpkin, ground cinnamon, ground allspice, salt, frozen whipped topping, ground cinnamon

Taken from www.tasteofhome.com/recipes/fluffy-pumpkin-pie/ (may not work)