This pumpkin dessert is easy to make and so pretty served on your Polish Pottery plates.


40 large Marshmallow
1 15 ounce can of Pumpkin
1/4 t Ginger
1 t Cinnamon
1/4 t Salt
1 C Heavy Cream

Melt the marshmallows over medium setting in the microwave.  Cool Slightly.  Then add the pumpkin, ginger, cinnamon and salt.  Mix well and let cool for 1 hour.  Whip the cream and fold into the pumpkin mixture.

Crust
22 Graham Crackers - Crushed
1/4 C Sugar
1/4 C Melted Butter
Mix together and put 1/2 of crumb mixture in bottom of  9 x 13" pan.  Pat down with your hand, then pour the pumpkin mixture.over the crumbs.  Cover with remaining crumbs.  Chill in refrigerator for several hours.  Top with whipped cream before serving.    Smacznego!