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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.

Prep time

25 min

Total time

4 hr 55 min

Servings

Makes 10 servings.

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    Ingredients
    • 2 cups finely crushed NABISCO Ginger Snaps
    • 1/3 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
Preparation
  • 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.

Recipe Tips

Take a ShortcutUse blender or food processor to quickly process cookies into crumbs.

51547
Amount per serving Calories 340
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Cholesterol 15mg
Sodium 260mg
Carbohydrate 47g
Dietary Fiber 2g
Total Sugars 28g
Protein 2g
Vitamin A 140% DV
Vitamin C 2% DV
Calcium 2% DV
Iron 8% DV

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