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.