Comida Kraft
Recipe Box

Festive Pumpkin Pie

(13) 11 Reviews
Prep Time
Total Time

10 servings

A mixture of canned pumpkin, whipped topping and marshmallow creme is frozen in a gingersnap crust for an incredibly luscious pumpkin pie.

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What You Need

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Make It

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  • 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.

Size Wise

This easy, no-bake pie is a great dessert idea for your holiday parties.


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


Store leftover pie in freezer.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 340
% Daily Value
Total fat 16g
Saturated fat 11g
Cholesterol 15mg
Sodium 220mg
Carbohydrate 47g
Dietary fiber 2g
Sugars 29g
Protein 2g
Vitamin A 140 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • BethYoung02 |

    I thought it was great ! I didnt use the ginger snaps cause I dont have a pie pan and didnt have time to get one so I just used graham which was very good ! I also added some cinnamon and sugar to it and it was GREAT !!!!

  • briancavanaugh |

    The crust and cool whip was good...that's about the only thing nice I can say. The pumpkin filling was not good at all, and this from someone who loves normal pumpkin pie.

  • crazyboucher |

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