Mix canned pumpkin, whipped topping and marshmallow cream for a show-stopping Festive Pumpkin-Marshmallow Pie. Your Thanksgiving deserves a Festive Pumpkin-Marshmallow Pie on the dessert table.
What You Need
Original recipe yields 10 servings
2 cups finely crushed gingersnaps
1/3 cup butter or margarine, melted
1 can (15 oz.) pumpkin
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
8 PLANTERS Pecan Halves
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Let's Make It
Mix crumbs and butter. Reserve 1/4 cup 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 mixer or whisk until blended. Gently stir in 2 cups COOL WHIP; pour into crust. Sprinkle with reserved crumb mixture; cover.
Freeze 4 hours or until firm. Remove from freezer. Top with remaining COOL WHIP and nuts. Place in refrigerator 30 min. before serving to soften slightly.
This easy, no-bake pie is a great dessert idea for your holiday parties.
Use blender or food processor to quickly process cookies into crumbs.
Store leftover pie in freezer.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 0.5038g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.