Marshmallow Pumpkin Pie
32 large marshmallows
1 cup canned pumpkin
1/2 tsp. cinnamon
1/4 tsp ginger
1/4 tsp. salt
1 cup heavy cream, whipped
1 baked pie shell
Mix all, except cream, in double boiler. Heat, stirring
occasionally, until marshmallows are melted. Cool to room
temperature, about one hour. Don't refrigerate!
Whip cream and stir about 1/3 of it into pumpkin mixture, and
then fold in the rest.
Put into crust and chill until set.