Festive Pumpkin Pie
This no-bake pumpkin pie is as easy to make as it is yummy with its crushed gingersnap crust and a filling made with pumpkin purée, marshmallow creme and whipped topping.
2 cups finely crushed gingersnaps
1/3 cup butter, melted
1 (15-ounce) can pumpkin purée
1 (7-ounce) jar marshmallow creme
1 (12-ounce) container nondairy whipped topping, thawed - divided use
- 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 3 to 4 hours or until firm.
- Place in refrigerator 30 minutes before serving to soften slightly. Serve garnished with remaining whipped topping.
- Store pie in freezer.
Makes 10 servings.