Marshmallow Creme Pumpkin Dessert

Recipe By : Sandy's Recipe Journal
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Crust:
2 cups gingersnap crumbs
1/2 cup sugar
1/2 cup melted margarine

Filling:
1 pound marshmallows
6 tablespoons milk
3 cups canned pumpkin
6 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 cup whipping cream, whipped or Cool Whip

Combine gingersnaps, butter and sugar; mix well and press into bottom of a 9x13-inch baking dish. Refrigerate while preparing filling.
Combine marshmallows and milk in a double boiler over hot water and stir until melted and combined. Combine pumpkin, sugar, spices, and salt. Blend in marshmallow mixture and chill. Fold in whipped cream. Pour into prepared crust.
Chill until set, then top with a layer of whipped topping. Sprinkle with chopped nuts and chill at least 2 hours or overnight. Cut in serving size pieces.

Serves 8

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