Marshmallow Pumpkin Pie

1 1/2 cups crushed ginger snap cookie crumbs

1/3 cup butter, melted

2 tablespoons sugar

1 (10-ounce) package marshmallows

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon salt

1.2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 (8-ounce) container frozen whipped topping, thawed

additional whipped topping, optional

Preheat oven to 350 degrees

Mix up cookie crumbs, melted butter 

In a medium bowl, stir together cookie crumbs, melted butter, and sugar. Press into bottom and up sides of a 9-inch pie pan.

Bake for 8 to 10 minutes and let cool.

In a large saucepan, combine marshmallows, pumpkin, cinnamon, salt, ginger, and nutmeg. Cook and stir over medium heat until marshmallows are melted. Let mixture col to room temperature.

Fold whipped topping into cooled pumpkin mixture until evenly mixed. spoon into prepared crust.

Refrigerate for at least 2 to 3 hours before serving.

If desired, serve with additional whipped topping.

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