Marshmallow Pumpkin Dessert Recipe (No Bake)

I hadn’t made this recipe in many years.  It was a staple at our holiday celebrations when I was growing up but I kind of forgot about it.  My family is very pie oriented so I have veered away from anything that is not a pie.  As I was looking through my menagerie of recipes that have not yet been filed, I ran into it.  I think I need to come up with a new name for it though because it seems like more of a description than a name but it is delicious and very easy.  The only change I might make to it is double the pumpkin part because it is amazing and I think it could be thicker.

Marshmallow Pumpkin Dessert

Crust:

• 1 3/4 cup graham cracker crumbs
• 1/4 cup sugar (I think this is optional)
• 6 Tablespoons butter (melted)

Filling:

• 1 cup pumpkin
• 30 large marshmallow
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon salt
• 1 cup whipped cream (cool whip can be used if you prefer)

Directions:

1. Mix crust ingredients together and spread in the bottom of a 9×13 cake pan.  I line mine with foil to make removal easier.
2. In a double boiler or the microwave (my choice) carefully melt the filling ingredients together except the whipped cream.  Stop before the marshmallows are completely melted and stir to make them smooth.
3. Cool.  I put my bowl in an ice water bath to make it go more quickly because
   I tend to be impatient.
4. When it is cool, add the whipped cream and gently mix it in.
5. Pour over the graham cracker crust and refrigerate.
6. Use any left over whipped cream to dollop on top.
7. Keep chilled.
8. The filling can be doubled for a thicker pumpkin layer.