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Image for Recipe Festive Pumpkin-Marshmallow Pie

Festive Pumpkin-Marshmallow Pie

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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


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.


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

Tip 3:
Store leftover pie in freezer.

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

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