Marshmallow Creme Pumpkin Squares

Crust:
2 cups crushed gingersnaps or graham cracher crumbs
1/2 cup sugar
1/2 cup melted margarine

Mix and press in bottom of 13x9-in. baking pan. Refrigerate while
preparing filling.

FILLING:
1-lb. marshmallows
6 Tbsp. milk
3 cups canned pumpkin
6 Tbsp. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. salt
1 cup whipping cream or cool whip

Combine marshmallows and milk over hot water and stir until melted
and smooth. Combine pumpkin, sugar, spices and salt. Blend in
marshmallow mixture and chill. Fold in whipped cream. Pour into
prepared crust. Chill until set, then top with a layer of whipped
topping. Sprinkle with chopped nuts. Chill at least 2 hours or
overnight.

Cut into squares and serve.




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