Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

Marshmallow Creme Pumpkin Squares




Source of Recipe


Internet


List of Ingredients




Crust:
2 cups crushed gingersnaps or graham cracher crumbs
1/2 cup sugar
1/2 cup melted margarine

Mix and press in bottom of 13x9-in. baking pan. Refrigerate while preparing filling.

FILLING:
1-lb. marshmallows
6 tbsp. milk
3 cups canned pumpkin
6 tbsp. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. salt
1 cup whipping cream or equivalent of commercially prepared topping mix

Recipe



Combine marshmallows and milk over hot water and stir until melted and smooth. 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. Chill at least 2 hours or overnight.

Cut into squares and serve.