KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

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
Magazine Acquisition

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 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

Shortcut
Use blender or food processor to quickly process cookies into crumbs.
K:356 v0:51547
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email