1 (16 oz.) bag lg. marshmallows
1/4 c. milk
1 can pumpkin
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1 pt. whipped cream
1 tbsp. butter, melted
2 tbsp. sugar
20 graham crackers, crushed

Heat marshmallows and milk together in large saucepan and stir until smooth. Add pumpkin and spices. When mixture is cold, add whipped cream. Line 9"x13" pan with crackers, butter and sugar, that have been mixed together and pressed into pan. (Save 1/2 cup to sprinkle on top.) Pour mixture over crust and sprinkle with saved crumbs. Optional: Put a thin layer of whipped cream over pumpkin mixture before sprinkling with cracker crumbs.