60 marshmallows
2 c. pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt

Melt altogether over heat. Cool. Fold two packages of whipped topping. Spread the mixture over a graham cracker crust in a 9"x13" pan. Then spread 1 cup sweetened whipped cream over pumpkin mixture. Top with toasted coconut.