30 marshmallows
1 can pumpkin (1 c.)
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 mixture into a pie pan, or a square pan. Pour in pumpkin filling and sprinkle rest of crumbs on top. Chill several hours. Serve with more whipped cream.