32 large marshmallows
1 c. cooked pumpkin
1 tsp. cinnamon
1/4 tsp. ground ginger
1/2 tsp. salt
1 c. heavy cream, whipped
1/4 c. melted butter

In top of double boiler, melt the marshmallows. Add pumpkin, cinnamon, ginger and salt. Keep stirring until all is melted and blended. Set aside to cool, then add whipped cream.

CRUST:

Add melted shortening to crushed gingersnaps. Mix and press into bottom and sides of 9 inch pie dish. Bake 8 minutes at 375 degrees. When cool. Pour filling into shell and chill. Garnish with whipped cream and pecans.