No Bake Pumpkin Marshmallow Squares With Gingersnap Crust

A great alternative to pumpkin pie. This is soooo good!

• Ready In: 35 mins
• Serves: 12

Ingredients

• Crust

• 2  cups  gingersnap crumbs
• 1⁄2 cup sugar
• 1⁄2 cup  melted butter

• Filling

• 1  lb marshmallows
• 6  tablespoons milk
• 3  cups canned pumpkin
• 6  tablespoons sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄8 teaspoon salt
• 1  cup  whipped cream
•  Cool Whip, for topping
• 1⁄2 cup  chopped walnuts (or more, if desired)

Directions

1. Combine gingersnaps, butter and sugar; mix well and press into bottom of 9 x 13 baking dish.
2. Refrigerate.
3. Combine marshmallows and milk in a double boiler over hot water and stir until melted and combined.
4. Combine pumpkin, sugar, spices and salt.
5. Blend in marshmallow mixture and chill.
6. Fold in whipped cream.
7. Pour into prepared crust and chill until set.
8. Top with Cool Whip and sprinkle with chopped nuts.
9. Chill at least 2 hours or overnight.