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 time25 min
Total time4hr 55min
ServingsMakes 10 servings.
Ingredients
- 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
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 Shortcut
Use blender or food processor to quickly process cookies into crumbs.
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Nutrition InformationNutrition 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 |