TOPPING:

60 lg. marshmallows
2 c. pumpkin
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
2 c. (8 oz.) Cool Whip

CRUST:

2-3 c. crushed graham crackers
1/2 c. brown sugar
1/2 c. butter

Layer bottom of 9"x13" pan with crust. Then pour on topping. Put in refrigerator.

TOPPING: Melt marshmallows, pumpkin and spices over a double boiler. Cool slightly. Add 2 cups (8 ounces) Cool whip.