Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- Crust:
- 1-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 Tablespoons butter, melted
- Filling:
- 1-15 oz. can solid pack pumpkin
- 1-7 oz. car marshmallow creme (fluff)
- 1/4 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1-12 oz. container frozen whipped topping, thawed, divided
by LaVerne Breitkreutz, Hartford, Wisconsin
Serves: 8 to 10
In a bowl, combine cracker crumbs, brown sugar and butter. Mix and press into the bottom and sides of a greased 9 inch deep dish pie pan. Bake at 350 degrees for 7 to 9 minutes or until lightly browned. Cool completely.
In a large bowl, whisk pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into the prepared crust. Cover, freeze for at least 4 hours or until firm.
Garnish with remaining whipped topping when serving.
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