Mix canned pumpkin with Cool Whip Whipped Topping and Jet-Puffed Marshmallow Creme for the simple, yet delicious, filling for this show-stopping Festive Pumpkin-Marshmallow Pie. Your family and friends deserve to enjoy this Festive Pumpkin-Marshmallow Pie at your next Thanksgiving gathering.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Combine gingersnap crumbs and butter. Reserve 1/4 cup crumb mixture for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
Beat pumpkin and marshmallow creme in medium bowl with mixer until blended. Gently stir in 1-1/2 cups Cool Whip; pour into crust. Sprinkle with reserved crumb mixture.
Freeze 4 hours or until firm. Remove pie from freezer 30 min. before serving. Top with remaining Cool Whip and nuts.
Refrigerate 30 min. or until slightly softened.
Kraft Kitchen Tips!
This easy no-bake pie is a great dessert to serve at your holiday parties.
Freeze any leftovers.
How to Crush the Gingersnaps
Use your food processor or blender to quickly process the gingersnaps into crumbs.
How to Use the Leftover Canned Pumpkin
Spoon remaining pumpkin into airtight container. Refrigerate up to 5 days, then use to prepare your favourite recipe, such as pumpkin muffins or bread. Or, freeze the leftover pumpkin for up to 3 months before using as desired.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 8 g
Cholesterol 15 mg
Sodium 140 mg
Carbohydrate 42 g
Fibre 2 g
Sugars 23 g
Protein 2 g
10 servings, 1 piece each
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.