1 bag marshmallows
1 can pumpkin
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. salt
1 tsp. cinnamon
1 container Cool Whip

Melt marshmallows and pumpkin at low heat; cool. Fold in nutmeg, ginger, salt, cinnamon, and Cool Whip. Pour over crust. Refrigerate.

CRUST:

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

Reserve some to sprinkle over pumpkin mixture.