"Canned pumpkin is lightened with whipped topping and marshmallow creme, then frozen in a gingersnap crust for an incredibly luscious pumpkin pie...."
INGREDIENTS
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2cups finely crushed NABISCO Ginger Snaps
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1/3cup butter or margarine, melted
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1can (15 oz.) pumpkin
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1jar (7 oz.) JET-PUFFED Marshmallow Creme
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1tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
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8 PLANTERS Pecan Halves