2 cups crushed gingersnaps
1/4 cup sugar
1/4 cup wheat flour
1/2 cup (1 stick) butter, melted
2 cups Campfire® mini white marshmallows
1 teaspoon water
1 can (15 oz.) pure pumpkin
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups light cream
1 1/2 cups Campfire® mini white marshmallows
1/2 cup crushed gingersnaps
Preheat oven to 375 degrees. Line a 13 x 9-inch pan with foil, extend foil over edge of pan; lightly grease foil.
Mix 2 cups of gingersnaps, sugar, flour and melted butter together. Press mixture evenly onto bottom of prepared pan.
Microwave 2 cups of marshmallows with water till doubled in size, approximately 30 seconds. With a fork, mix pumpkin, sugar, spices and salt to melted marshmallows. Lightly incorporate the eggs and vanilla till combined. Gradually add the light cream, stirring just until combined. Pour filling on top of gingersnap crust.
Bake for 35-40 minutes, or until a toothpick inserted near the center comes out clean. Sprinkle the top of bars with remaining marshmallows, place pan back in the oven for 3 minutes, remove pan from oven and sprinkle with crushed gingersnaps. Cool in pan on a wire rack.
Once cooled, remove from pan using edges of foil. Cut into bars and serve.