Festive Pumpkin Pie

• 2 cups finely crushed gingersnaps
• 1/3 cup butter or margarine, melted
• 1 can (15 oz.) pumpkin
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
• 8 PLANTERS Pecan Halves

1. Mix crumbs and butter.
2. Reserve 1/4 cup crumb mixture; press remaining mixture onto bottom and up side of 9-inch pie plate.
3. Refrigerate until ready to fill.
4. Beat pumpkin and marshmallow creme in large bowl with mixer or whisk until blended.
5. Gently stir in 2 cups COOL WHIP; pour into crust.
6. Sprinkle with reserved crumb mixture; cover.
7. Freeze 4 hours or until firm.
8. Remove from freezer.
9. Top with remaining COOL WHIP and nuts.
10. Place in refrigerator 30 min.
11. before serving to soften slightly.

gingersnaps, butter, pumpkin, jetpuffed marshmallow creme, halves

Taken from www.kraftrecipes.com/recipes/festive-pumpkin-pie-51547.aspx (may not work)