Recipe
Dessert
Creamy Pumpkin Spice Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. finely crushed gingersnaps | ||
| ¼ c. Hy-Vee pecan pieces | ||
| ⅓ c. Hy-Vee butter or margarine, melted | ||
| 1 (15 oz) can Hy-Vee pumpkin | ||
| 1 (7 oz) jar marshmallow creme | ||
| ½ tsp. pumpkin pie spice | ||
| 1 (8 oz) container Cool Whip, thawed |
Directions
- Mix gingersnap cookie crumbs, pecans and melted butter. Reserve 1/4 cup of the crumb mixture.
- Press other part of mixture into the bottom and sides of a 9-inch pie plate. Refrigerate.
- Mix pumpkin, marshmallow creme and spice in a large bowl with electric mixer. Gently stir in Cool Whip. Pour into crumb crust.
- Sprinkle pie with remaining 1/4 cup crumb mixture. Cover. Freeze for 4 hours or until firm. Place in refrigerator for up to 1 hour before serving. Store leftovers in the freezer.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 20mg
- Sodium: 330mg
- Total Carbohydrates: 60g
- Protein: 4g
Daily Values
0%
Vitamin A 160%
0%
Vitamin C 0%
0%
Iron 15%
0%
Calcium 4%