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Festive Pumpkin-Marshmallow Pie
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Festive Pumpkin-Marshmallow Pie

4 Hr(s) 55 Min(s)
25 Min(s) Prep
4 Hr(s) 30 Min(s) Cook
Mix canned pumpkin, whipped topping and marshmallow cream for a show-stopping Festive Pumpkin-Marshmallow Pie. Your Thanksgiving deserves a Festive Pumpkin-Marshmallow Pie on the dessert table.
What You Need
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10 servings
Original recipe yields 10 servings
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
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Let's Make It
1
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.
2
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.
3
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.
Kitchen Tips
Tip 1
Size Wise
This easy, no-bake pie is a great dessert idea for your holiday parties.
Tip 2
Shortcut
Use blender or food processor to quickly process cookies into crumbs.
Tip 3
Note
Store leftover pie in freezer.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 220mg
10%
Total Carbohydrates 45g
16%
Dietary Fibers 0.5038g
2%
Sugars 26g
52%
Protein 2g
4%
Vitamin A
130%
Vitamin C
4%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* 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.
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