Festive Pumpkin-Marshmallow Pie

Enjoy layers of fluffy deliciousness with this Festive Pumpkin-Marshmallow Pie. Mix canned pumpkin, whipped topping and marshmallow cream to make this show-stopping fall dessert. Your Thanksgiving (or any Fall occasion) can be made even better with a Festive Pumpkin-Marshmallow Pie on the table.

Yield: 10 servings

Preparation Time: 25 min; Cook: 4 hr 30 min

Ingredients

2 cups finely crushed gingersnaps

1/3 cup butter or margarine, melted

1 can (15 ounce) pumpkin

1 jar (7 ounce) JET-PUFFED Marshmallow Creme

1 tub (12 ounce) COOL WHIP Whipped Topping, thawed, divided

8 pecan halves

Nutrition Facts

Yield: 10 servings

Approximate Nutrient Content per serving:

Calories: 310

Calories From Fat: 126

Total Fat: 14g

Saturated Fat: 8g

Cholesterol: 15mg

Sodium: 220mg

Total Carbohydrates: 45g

Dietary Fiber: <1 g

Sugars: 26g

Protein: 2g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

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.

Kitchen Tips
Tip 1:
Size Wise
This easy, no-bake pie is a great dessert idea for your holiday parties.

Tip 2:
Shortcut
Use blender or food processor to quickly process cookies into crumbs.

Tip 3:
Note
Store leftover pie in freezer.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.myfoodandfamily.com

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