INGREDIENTS
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1 1/2 cups of crushed gingersnap cookies (fine crumbs), plus extra for topping
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3 tbsp melted butter
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2 tbsp sugar
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8 oz cream cheese, softened
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1 cup sour cream
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1 cup pumpkin puree
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1 1/2 cups mini marshmallows
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4 tbsp butter
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2 tbsp sugar
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1 1/2 tsp pumpkin pie spice
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1 tsp vanilla extract
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8 oz tub of Cool Whip, thawed (for topping)