Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups crushed ginger snap cookie crumbs
  • 1/3 cup butter, (melted)
  • 2 tablespoons sugar
  • 1 (10-ounce) package marshmallows
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1.2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 (8-ounce) container frozen whipped topping, (thawed)
  • additional whipped topping, (optional)

Instruction

  • Preheat oven to 350 degrees.
  • In a medium bowl, stir together cookie crumbs, melted butter, and sugar. Press into bottom and up sides of a 9-inch pie pan.
  • Bake for 8 to 10 minutes and let cool.
  • In a large saucepan, combine marshmallows, pumpkin, cinnamon, salt, ginger, and nutmeg. Cook and stir over medium heat until marshmallows are melted. Let mixture col to room temperature.
  • Fold whipped topping into cooled pumpkin mixture until evenly mixed. spoon into prepared crust.
  • Refrigerate for at least 2 to 3 hours before serving.
  • If desired, serve with additional whipped topping.