Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.