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Festive Pumpkin Pie

Festive Pumpkin Pie recipe
photo by:kraft
A mixture of canned pumpkin, whipped topping and marshmallow creme is frozen in a gingersnap crust for an incredibly luscious pumpkin pie.
25 min
4 hr 55 min
10 servings
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What You Need

cups  finely crushed gingersnaps
cup  butter or margarine, melted
can  (15 oz.) pumpkin
jar  (7 oz.) JET-PUFFED Marshmallow Creme
tub  (12 oz.) COOL WHIP Whipped Topping, thawed, divided
 PLANTERS Pecan Halves

Make It

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.

Kraft Kitchens Tips

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