Festive Pumpkin Pie

21  Ratings
  • 25 min prep
  • 4 hr 55 min total
  • Makes 10 servings.

Canned pumpkin is lightened with whipped topping and marshmallow creme, then frozen in a gingersnap crust for an incredibly luscious pumpkin pie.

Festive Pumpkin Pie Recipe


  • 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.) COOL WHIP Whipped Topping, thawed, divided
  • 8 pecan halves


  • 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.


Nutrition Information

Makes 10 servings.

Nutrition per serving:

    • Calories 340 
    • Total fat 17 g
    • Saturated fat 10 g
    • Cholesterol 15 mg
    • Sodium 260 mg
    • Carbohydrate 47 g
    • Dietary fiber 2 g
    • Total sugars 28 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 140 %DV
    • Vitamin C 2 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 8 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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