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Festive Pumpkin Pie
Canned pumpkin is lightened with whipped topping and marshmallow creme, then frozen in a gingersnap crust for an incredibly luscious pumpkin pie.
Ingredient list
- 2 cups finely crushed NABISCO Ginger Snaps
- ⅓ cup butter or margarine, melted
- 1 can (15 oz.) pumpkin
- 1 jar (7 oz.) marshmallow creme
- 1 tub (12 oz.) frozen whipped topping, thawed, divided
- 8 pecan halves
Nutrition factsNutrition information
Recipe Tips
Mix crumbs and butter. Reserve 1/4 cup of the crumb mixture; press remaining mixture onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
Beat pumpkin and marshmallow creme in large bowl with electric mixer or wire whisk until well blended. Gently stir in 2 cups of the whipped topping; pour into crust. Sprinkle with reserved crumb mixture; cover.
Freeze 4 hours or until firm. Remove from freezer. Top with remaining whipped topping and pecans. Place in refrigerator 30 minutes before serving to soften slightly. Store leftover pie in freezer.
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