Creamy Pumpkin Spice Pie

Recipe

Dessert
Creamy Pumpkin Spice Pie

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

8
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    2 c.finely crushed gingersnaps
    ¼ c.Hy-Vee pecan pieces
    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

    1. Mix gingersnap cookie crumbs, pecans and melted butter. Reserve 1/4 cup of the crumb mixture.
    2. Press other part of mixture into the bottom and sides of a 9-inch pie plate. Refrigerate.
    3. Mix pumpkin, marshmallow creme and spice in a large bowl with electric mixer. Gently stir in Cool Whip. Pour into crumb crust.
    4. 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%