1 9” graham cracker crust
1 15 oz can pumpkin
1 7 oz jar marshmallow crème
1/4 cup brown sugar, packed
1/2 tsp each, cinnamon, nutmeg and ginger
1 12 oz carton whipped topping, thawed, divided
In a bowl, whisk together the pumpkin, marshmallow crème, brown sugar and spices. Fold in 3 1/2 cups whipped popping. Spoon into pie crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping just before serving.