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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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 facts

Recipe Tips

1

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.

2

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.

3

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.