2 cups peanut bugraham crakcer crumbs
1/4 cup sugar
6 tablespoons butter, melted
1/3 cup pecans, chopped
1 (16 oz.) package marshmallows
1 (8 oz.) container whipped topping
3 (large) eggs
1/2 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 (16 oz.) can pumpkin
1 package Knox gelatin
1/8 teaspoon salt
Directions: Crust: Mix graham cracker crumbs, sugar and butter and reserve 4 tablespoons crumbs. Pat into 9x13 inch baking pan and bake at 350°F for 8 minutes. Add pecans to the reserved crumbs and toast while baking.
Marshmallow filling: Melt marshmallows in microwave in 1 cup milk. Cool and fold into whipped topping.
Pumpkin filling: Beat egg yolks with sugar, nutmeg, cinnamon, ginger and pumpkin. Cook until thick. Add gelatin. Cool. Beat egg whites with an additional 1/2 cup sugar and fold into pumpkin mixture.
Layer half pumpkin mixture on cooled crust. Add half of marshmallow mixture and chill a bit. Add remaining pumpkin layer and top with remaining marshmallow layer. Sprinkle with the reserved toasted crumbs and chill overnight. Keeps well.