The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. -Sheila Bradshaw, Powell, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. 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 until lightly browned, 7-9 minutes. Cool completely on a wire rack., 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.
Nutrition Facts : Calories 331 calories, Fat 14g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 2g protein.
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[email protected]I followed the recipe exactly, but my pie turned out a little runny. I'm not sure what I did wrong.
Tereble One
[email protected]This pie is a bit too sweet for my taste, but it's still very good.
MD Sharif Shikder
[email protected]I love this pie! It's the perfect dessert for fall.
John O'sullivan
[email protected]This pie is so easy to make and it tastes amazing! I will definitely be making it again.
Urs Khan
[email protected]I made this pie for Thanksgiving and it was a huge hit! Everyone loved it.
Ilis Ahmed
[email protected]This pie was absolutely delicious! The texture was smooth and creamy, and the flavor was perfectly pumpkiny. I followed the recipe exactly, and it turned out perfectly.