Make the Crust:

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

Press firmly into the bottom and up the sides of a 9-inch pie dish.

Chill in the fridge while preparing the filling.

Make the Filling:

In a saucepan over low heat, combine pumpkin, marshmallows, cinnamon, nutmeg, and ginger.

Stir constantly until marshmallows are fully melted and the mixture is smooth.

Remove from heat and stir in vanilla extract. Let cool to room temperature.

Fold in Whipped Topping:

Once the pumpkin mixture has cooled, gently fold in the whipped topping until fully incorporated and fluffy.

Assemble & Chill:

Pour the filling into the prepared crust and smooth the top.

Refrigerate for at least 4 hours, or until fully set.

Serve:

Garnish with extra whipped topping or a sprinkle of cinnamon before serving.