Crust
1 1/2 cups of crushed gingersnap cookies (fine crumbs), plus extra to sprinkle lightly on top for garnish
3 tbsp melted butter
2 tbsp sugar

Filling
8 oz cream cheese, softened
1 cup sour cream
1 cup pumpkin puree
1 1/2 cups mini marshmallows
4 tbsp butter
2 tbsp sugar
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract

Pumpkin Cream Cheese Frosting
8 oz. cream cheese
1 cup butter
10 cups powdered sugar
4 teaspoons pumpkie pie spice
6 tablespoons milk