Festive Pumpkin Pie (Excellent no bake pie)
Posted: Mon Nov 22, 2004 8:18 pm
Festive Pumpkin Pie
Recipe Rating:
Prep Time: 25 min
Total Time: 4 hr 55 min
Makes: 10 servings
Nutrition Information
Kraft Kitchens Tips
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2 cups finely crushed NABISCO Ginger Snaps
1/3 cup butter or margarine, melted
1 can (15 oz.) pumpkin
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
8 PLANTERS Pecan Halves
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 4 hours or until firm. Remove from freezer. Top with remaining whipped topping and pecans. Place in refrigerator 30 minutes before serving to soften slightly. Store leftover pie in freezer.
Recipe Rating:
Prep Time: 25 min
Total Time: 4 hr 55 min
Makes: 10 servings
Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy
2 cups finely crushed NABISCO Ginger Snaps
1/3 cup butter or margarine, melted
1 can (15 oz.) pumpkin
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
8 PLANTERS Pecan Halves
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 4 hours or until firm. Remove from freezer. Top with remaining whipped topping and pecans. Place in refrigerator 30 minutes before serving to soften slightly. Store leftover pie in freezer.
I printed that for tony!! 