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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.
time
prep:
25 min
total:
4 hr 55 min
servings
total:
10 servings
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What You Need

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
 PLANTERS Pecan Halves

Make It

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.

Kraft Kitchens Tips

Size Wise
This easy, no-bake pie is a great dessert idea for your holiday parties.
Shortcut
Use blender or food processor to quickly process cookies into crumbs.
Note
Store leftover pie in freezer.
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