5 tbsp. butter
1 c. graham cracker crumbs
1/2 c. chopped pecans
40 marshmallows
1 1/2 c. pumpkin
1/4 tsp. salt
1 1/2 tsp. pumpkin pie spice
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can condensed milk
3 c. non-dairy whipped topping

Melt butter; stir in graham cracker crumbs and pecans. Mix well. Reserve 2 tablespoons for garnish; press remainder in 8 1/2 inch springform pan. Chill.

Cook marshmallows, pumpkin, salt and pumpkin pie spice in double boiler, stirring frequently, until marshmallows are melted. Refrigerate until cool. Whip cream cheese until fluffy; add cooled pumpkin mixture and condensed milk; continue beating at low speed until well mixed.

With mixer at lowest speed, fold in non-dairy whipped topping. Mix well and pour into chilled crust. Garnish with reserved crumbs. Chill several hours or overnight.