FESTIVE PUMPKIN PIE

2 cups finely crushed NABISCO Ginger Snaps
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

MIX crumbs and butter. Reserve 1/4 cup of the crumb mixture; press remaining mixture onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

BEAT pumpkin and marshmallow creme in large bowl with electric mixer or wire whisk until well blended. Gently stir in 2 cups of the whipped topping; pour into crust. Sprinkle with reserved crumb mixture; cover.

FREEZE 4 hours or until firm. Remove from freezer. Top with remaining whipped topping and pecans. Place in refrigerator 30 minutes before serving to soften slightly. Store leftover pie in freezer.

Kraft Kitchens TipsTake a Shortcut
Use blender or food processor to quickly process cookies into crumbs.

Makes: 10 servings
Source: Kraftfoods

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GOLDEN PUMPKIN MERINGUE PIE

3 eggs, separated
16 oz. can pumpkin
3/4 cup sugar
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 2/3 cups (13 oz. can) evaporated milk
1 (9 inch) unbaked pastry shell
Dash of salt
1 (7 oz.) jar Kraft marshmallow cream

Beat egg yolks slightly. Add pumpkin, sugar, spice, salt and milk; mix well. Pour into pastry shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until knife inserted halfway between center and outside edge comes out clean. Cool. Beat egg whites and salt until soft peaks form. Gradually add marshmallow cream beating until stiff peaks form. Spread meringue on pie, sealing to edge of pie. Bake at 350 degrees for 15 minutes or until lightly browned.

Source: Cookbook USA