2 c. canned pumpkin
60 lg. marshmallows
1 tsp. cinnamon
1/2 tsp. salt
2 c. whipping cream

Combine pumpkin, marshmallows, cinnamon and salt over low heat until marshmallows melt. Cool. Whip cream. Fold pumpkin mixture into whipped cream. Pour into crust. Chill for several hours before serving.

CRUST:

20 graham crackers, crushed
1/2 c. sugar
1/2 c. melted butter

Combine and pat into 9"x13" pan.