1Mix crushed crackers with melted butter and white sugar. Pat into 9x13 pan, saving a little to crumble over top.
2Melt 60 large marshmallows in 2/3 cup milk. Add 2 1/2 cups pumpkin, cinnamon, ginger, nutmeg and salt. Stir well and cool.
3Whip 1 pint whipping cream with white sugar and vanilla. Fold into cooled pumpkin mixture. Pour into crust and sprinkle crumnbs over top. Cool in refrigerator several hours or make the date before.
Top with dollops of more whip cream.