PUMPKIN MARSHMALLOW PIE
Steps:
- 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.
Nutrition Facts : Calories 444 kcal, Carbohydrate 59 g, Protein 4 g, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 26 mg, Sodium 329 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 10 g, ServingSize 1 serving
PUMPKIN MARSHMALLOW PIE---NO BAKE
Make and share this Pumpkin Marshmallow Pie---No Bake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 35m
Yield 2 pies
Number Of Ingredients 5
Steps:
- Whip whipping cream until soft peaks form set aside.
- Combine pumpkin, marshmallows and cinnamon in heavy pan -- over low heat till marshmallows are melted.
- Cover and chill thoroughly.
- Blend chilled mixture till fluffy --
- Fold in whipped cream.
- Divide and spread evenly into pie crusts --
- Chill until firm.
Nutrition Facts : Calories 2961.6, Fat 148.4, SaturatedFat 67.5, Cholesterol 326.1, Sodium 1684.4, Carbohydrate 407.7, Fiber 5.5, Sugar 258, Protein 22.2
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