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Festive Pumpkin Pie

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 17g 
   Saturated fat 10g 
Cholesterol 15mg 
Sodium 260mg 
Carbohydrate 47g 
   Dietary fiber 2g 
   Total sugars 28g 
Protein 2g 
Vitamin A140 %DV
Vitamin C2 %DV
Calcium2 %DV
Iron8 %DV

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