Ingredients
1-1/2 cups graham cracker crumbs1/4 cup packed brown sugar6 tablespoons butter, meltedFILLING:1 can (15 ounces) solid-pack pumpkin1 jar (7 ounces) marshmallow creme1/4 cup packed brown sugar2 teaspoons pumpkin pie spice1 carton (12 ounces) frozen whipped topping, thawed, divided
Preparation
Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack.
For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.
