Pumpkin Cheese Cake

• 1 large graham cracker crust
• 1 (20 oz.) can crushed pineapple in juice
• 1 (16 oz.) can solid pack pumpkin
• 3 eggs
• 1/2 tsp. ground ginger
• 2 (8 oz.) pkg. cream cheese
• 1 c. miniature marshmallows
• 1 c. packed brown sugar
• 1 tsp. ground cinnamon
• 1 Tbsp. vanilla
• 3/4 c. Cool Whip

1. Drain pineapple well, pressing out juice with back of a spoon. Reserve 3/4 cup of juice.
2. Cover pineapple and refrigerate. Combine juice, pumpkin, sugar, eggs, spices and gelatin in saucepan.
3. Simmer on low heat 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy.
4. Gradually beat in warm pumpkin mixture until well blended.
5. Refrigerate overnight. Next day, fold pineapple and marshmallows into Cool Whip and spread over top of pumpkin.
6. Keep refrigerated.

graham cracker crust, pineapple, solid pack pumpkin, eggs, ground ginger, cream cheese, marshmallows, brown sugar, ground cinnamon, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384182 (may not work)