3/4 c. butter
1 1/2 c. flour
3/4 c. pecans
1 lb. marshmallows
2 c. pumpkin (canned)
1 tsp. cinnamon
1/2 tbsp. salt
2 envelopes topping mix
large carton dairy topping

Cut soft butter into the flour. Add chopped pecans. Press into a greased 9 x 13-inch pan.

Bake at 375°F for 15 minutes. Let cool. In a large saucepan, melt together pumpkin, cinnamon and salt, stirring constantly over medium heat. Let cool in room. Prepare topping mix as per package directions. Fold into pumpkin mixture. Pour over crust. Cover with dairy topping and chill at least 2 hours. Serve in squares.