Festive Pumpkin-Marshmallow Pie

Mix canned pumpkin, whipped topping & marshmallow crème for a pumpkin-marshmallow pie. Your Thanksgiving deserves a Festive Pumpkin-Marshmallow Pie.

Rated 4.2 from 13 votes

Prep Time

25M

Total Time

4H55M

Servings

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

Sponsored Links

1. 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.

2. 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.

3. 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.

Festive Pumpkin-Marshmallow Pie

What You Need

Instructions

Popular Recipes List