1 (9") baked pie shell
40 lg. marshmallows
1 1/2 c. pumpkin
1/2 c. milk
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg or 1 1/2 tsp. pumpkin pie spice
1 lg. carton Cool Whip

Heat pumpkin and milk to boiling point, add marshmallows and cook until marshmallows melt. Cool. Add salt and spices. When mixture starts to gel, beat in 3/4 Cool Whip. Put in pie crust and refrigerate until set. Top with remainder of Cool Whip. Ready to serve in one hour. Keeps well for one week.