Marshmallow creme and frozen whipped topping put a cool and creamy spin on traditional pumpkin pie.
refrigerated pie crust, softened as directed on package
can (15 ounces) pumpkin (not pumpkin pie mix)
jar (7 ounces) marshmallow creme
teaspoon pumpkin pie spice
cup finely chopped crystallized ginger
container (8 ounces) frozen whipped topping, thawed
purchased gingerbread men cookies
Heat oven to 450°. Roll pie crust into 12-inch circle on lightly floured surface. Sprinkle with sugar; lightly roll sugar into crust. Place in 10 1/2-inch tart pan with removable bottom. Gently press in bottom and up side of pan; trim excess crust. Prick bottom and side with fork. Bake 7 to 9 minutes or until lightly browned. Cool completely, about 20 minutes.
Beat pumpkin, marshmallow creme and pumpkin pie spice in large bowl with spoon until smooth. Fold in ginger and 2 cups of the whipped topping. Spoon into crust. Refrigerate about 2 hours or until firm. Remove side of pan. Garnish tart with remaining whipped topping and cookies.
The filling for this tart also makes a wonderful dip for fresh pear and apple slices or gingersnaps.
Gingersnap cookies can be used to garnish the tart if you don't have gingerbread men.
Even when pie crust has been pricked, it sometimes forms bubbles while baking. Watch during baking, and prick any bubbles as they form.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.