30 marshmallows
1 c. pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. salt
1 c. whipped cream
20 graham crackers
1/4 c. brown sugar
1/3 c. melted butter

Melt marshmallows, pumpkin, cinnamon, ginger and salt in double boiler. Stir until dissolved. Cool one hour and add whipped cream. Crush the graham crackers, add brown sugar and melted butter.

Pat more than half the brown sugar butter mixture into pie pan or a square pan. Pour in pumpkin filling and sprinkle rest on top. Chill several hours. Serve with whipped cream.