Pumpkin Marshmallow Pie
Pumpkin marshmallow pie made with pumpkin, marshmallow fluff, Pecan Sandies, warm Fall spices & Cool Whip. Delightful no-bake pumpkin pie with a spiced creamy pumpkin filling that everyone loves!
- 2 cups pecan shortbread cookies finely crushed
- ⅓ cup butter melted
- 15 ounce can pumpkin
- 7 ounce Marshmallow Creme/fluff
- 12 ounce whipped topping thawed, divided
- ¼ tsp pumpkin pie spice
Mix the cookie crumbs and butter. Press cookie mixture onto bottom and up side of 9-inch pie plate.
Refrigerate while you prepare the filling.
Beat the pumpkin, pie spice and marshmallow creme in a large bowl with mixer until blended. Gently fold in 2 cups of the whipped topping.
Pour into crust. Spread the rest of the whipped topping on the top of the pie.
Freeze for 4 hours or until firm.
Remove from freezer. Thaw for 30 minutes in the fridge before serving.
Calories: 444kcal | Carbohydrates: 59g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 329mg | Potassium: 171mg | Fiber: 2g | Sugar: 29g | Vitamin A: 6873IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg