No Bake Pumpkin Marshmallow Squares With Gingersnap Crust - cooking recipe

Ingredients

Crust
2 cups gingersnap crumbs
1/2 cup sugar
1/2 cup melted butter
Filling
1 lb marshmallows
6 tablespoons milk
3 cups canned pumpkin
6 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon salt
1 cup whipped cream
Cool Whip, for topping
1/2 cup chopped walnuts (or more, if desired)

Preparation

Combine gingersnaps, butter and sugar; mix well and press into bottom of 9 x 13 baking dish.
Refrigerate.
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 and chill until set.
Top with Cool Whip and sprinkle with chopped nuts.
Chill at least 2 hours or overnight.