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

Melt marshmallows over low heat and let cool. Add rest of ingredients and then fold in 1-quart Cool Whip. Spread mixture over graham cracker crust in 9x13 inch pan. Then spread a cup of Cool Whip over top and refrigerate.