FESTIVE PUMPKIN-MARSHMALLOW PIE

Festive Pumpkin-Marshmallow Pie image

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.

Provided by My Food and Family

Categories Recipes

Time 4h55m

Yield 10 servings

Number Of Ingredients 6

Ingredients

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 pecan halves

Steps:

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.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.5038 g, Sugar 0 g, Protein 2 g