Quick look
- prep 25 min cook 10 min
- serves 8-10
The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup packed brown sugar
- 6 tablespoons butter, melted
- 1 can (15 ounces) solid-pack pumpkin
- 1 jar (7 ounces) marshmallow creme
- 1/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 1
In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350°F for 7-9 minutes or until lightly browned. Cool completely on a wire rack.
- 2
For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3 1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.
