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Festive Pumpkin Pie

2 cups finely crushed ginger snaps
1/3 cup butter, melted
1 (15-ounce) can pumpkin puree
1 (7-ounce) jar marshmallow creme
1 (12-ounce) container nondairy whipped topping, thawed - divided use

1. 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.
2. 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.
3. Sprinkle with reserved crumb mixture; cover. Freeze 3 to 4 hours or until firm.
4. Place in refrigerator 30 minutes before serving to soften slightly. Serve garnished with remaining whipped topping.
5. Store pie in freezer.

Makes 10 servings.