Special Marshmallow Cream Pumpkin Dessert - cooking recipe

Ingredients

CRUST
2 cups gingersnap crumbs
1/2 cup sugar
1/2 cup melted butter or 1/2 cup margarine
FILLING
1 lb marshmallows
2 tablespoons half-and-half cream or 2 tablespoons milk
3 cups canned pumpkin puree (not pumpkin pie filling)
6 tablespoons sugar (or more to taste)
1/2 teaspoon cinnamon
1/2 ginger
1/8 teaspoon salt
2 cups Cool Whip, frozen topping thawed or 2 cups whipped cream, whipped,divided
1/2 cup chopped nuts

Preparation

In a bowl, combine gingersnaps, butter and sugar; mix well.
Press into a 9\" x 13\" baking dish.
Refrigerate while preparing filling.
FOR FILLING: Combine marshmallows and cream in a double boiler over hot water, and stir until melted and combined.
Combine pumpkin puree, sugar, spices and salt.
Blend in marshmallow mixture; chill in the refrigerator for 30 minutes.
Remove from fridge, fold in 1 cup of the whipped topping OR whipped cream.
Pour into prepared crust.
Chill in refrigerator until set.
Spread top with 1 cup of the remaining whipped topping.
Sprinkle with chopped nuts; chill at least 3 hours or overnight.
Cut into serving-size squares, enjoy!