Pumpkin Dessert

Crust:

20 graham crackers

¼ cup sugar

¼ cup margarine.

Mix and press half in the bottom of 9 x 13” pan to make crust.

Filling:

2 cups canned pumpkin

60 large marshmallows

1 tsp cinnamon

1 tsp pumpkin pie spice

½ tsp salt

9 oz. Cool Whip

Mix together and cook over medium heat until marshmallows are melted, stirring constantly. Cool. Add one 9 oz. container Cool Whip. Spread over crust. Top with remaining crumbs. Refrigerate over night.