Festive Pumpkin Pie
2 cups finely crushed NABISCO Ginger Snaps
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
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. http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/PiesFrozen/FestivePumpkinPie.html
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this is the only one that I know, but it is a frozen pie. enjoy
Frozen Pumpkin Mousse Pie Recipe
1 1/2 cups crushed graham crackers
1/4 cup packed brown sugar
6 tablespoons melted butter
1 (15 ounce) can solid pack pumpkin (not pie filling)
2 teaspoons cinnamon
1 (7 1/2 ounce) jar marshmallow creme
1/4 cup packed brown sugar
1 (8 ounce) container frozen whipped topping, thawed
12 servings Change size or US/metric
Change to: servings US Metric
4 hours 34 minutes 20 mins prep
The only pumpkin-marshmallow creme recipe at Southern Living is for Pumpkin Fudge…
http://food.southernliving.com/southern/recipefinder.dyn?action=searchResults&&keywords=pumpkin&sort=&&page=1
Festive Pumpkin Pie
2 cups finely crushed NABISCO Ginger Snaps
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
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.
http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/PiesFrozen/FestivePumpkinPie.html