Ingredients
1 package (10 ounces) large marshmallows1 cup canned pumpkin1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg2 cups whipped topping1 graham cracker crust (9 inches)Additional whipped topping, optional
Preparation
In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature.
Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.
