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Marshmallow Creme Pumpkin Squares




Source of Recipe


Internet


List of Ingredients




2 cups gingersnaps or graham cracker crumbs
1/2 cup sugar
1/2 cup melted margarine

Mix and press in bottom of a 9x13" pan. Refrigerate while preparing filling.

Filling:
1 pound 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, prepared
1 cup Cool Whip

Combine marshmallows and milk over hot water in double boiler 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. Chill at least 2 hours or overnight; cut into serving-size pieces.
This will serve 8 to 10.



Recipe