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Enjoy layers of fluffy deliciousness with this Festive Pumpkin-Marshmallow Pie. Mix canned pumpkin, whipped topping and marshmallow cream to make this show-stopping fall dessert. Your Thanksgiving (or any Fall occasion) can be made even better with a Festive Pumpkin-Marshmallow Pie on the table.
Yield: 10 servings
Preparation Time: 25 min; Cook: 4 hr 30 min
2 | cups | finely crushed gingersnaps | |
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1/3 | cup | butter or margarine, melted | |
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1 | can | (15 ounce) pumpkin | |
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1 | jar | (7 ounce) JET-PUFFED Marshmallow Creme | |
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1 | tub | (12 ounce) COOL WHIP Whipped Topping, thawed, divided | |
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8 | pecan halves | ||
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Yield: 10 servings
Approximate Nutrient Content per serving:
Calories: | 310 | |
Calories From Fat: | 126 | |
Total Fat: | 14g | |
Saturated Fat: | 8g | |
Cholesterol: | 15mg | |
Sodium: | 220mg | |
Total Carbohydrates: | 45g | |
Dietary Fiber: | <1 g | |
Sugars: | 26g | |
Protein: | 2g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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.
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.
Please note that some ingredients and brands may not be available in every store.
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