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Festive Pumpkin Pie

No recipe image available.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.

Recipe Ingredients:

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

Cooking Directions:

  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.