12 large marshmallows 2 tsp lemon juice 1/2 c (100 gm) canned pumpkin 2 1/2 tbs packed brown sugar 1/4 tsp ea. cinnamon, nutmeg, and ginger 4 oz container Cool Whip (1 3/4 c) or 1/2 c non-dairy creamer (whipped)

In a double-boiler, heat marshmallows and lemon juice until marshmallows are melted (about 10 to 12 min), stirring several times. Add pumpkin, sugar, and spices, and cook for 5 min, stirring several times during cooking. Chill mixture about 20 min. Fold in whipped topping. Chill.