1 can pumpkin
1 c. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1 pkg. unflavored gelatin
3/4 c. pineapple juice
2 (8 oz.) pkg. cream cheese
1 tsp. vanilla
Crushed pineapple
marshmallows
Whip cream

Bake graham cracker crust for 10 minutes in 350 degree oven. Set aside. Combine pumpkin, brown sugar, cinnamon, ginger, gelatin and pineapple juice. Simmer in sauce pan for 30 minutes. Mix in cream cheese and vanilla. Mix well and pour into pie shell. Refrigerate. Mix pineapple, marshmallows and whip cream and spread on top of cake. "A very good cake."