FESTIVE PUMPKIN PIE
Canned pumpkin is lightened with whipped topping and marshmallow creme, then frozen in a gingersnap crust for an incredibly luscious pumpkin pie.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- MIX crumbs and butter. Reserve 1/4 cup of the 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 electric mixer or wire whisk until well blended. Gently stir in 2 cups of the whipped topping; pour into crust. Sprinkle with reserved crumb mixture; cover.
- FREEZE 4 hours or until firm. Remove from freezer. Top with remaining whipped topping and pecans. Place in refrigerator 30 minutes before serving to soften slightly. Store leftover pie in freezer.
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