Pumpkin Mousse Pie

Preheat oven to 400 degrees F. In medium bowl, combine flour, nuts, and brown sugar and mix well. Cut in butter until a crumbly mixture forms. Place the crumbs in a 9" pie plate. Bake for 12-16 minutes, stirring every 4 minutes, until mixture is golden brown. Cool the crumbs. Reserve 1/4 cup and press remainder into bottom and up sides of the pie plate. Set aside.

In medium microwave-safe bowl, combine marshmallows and milk. Microwave on high power for 1 minute, then remove and stir. Continue microwaving on high for 30 second intervals, stirring after each, until mixture is melted and smooth. Beat in pumpkin, cinnamon, nutmeg, cardamom, and pinch salt.

In small bowl, combine cream, powdered sugar, and vanilla and beat until stiff peaks form. Fold into pumpkin mixture. Pour into pie shell and sprinkle with reserved 1/4 cup crumb mixture. Chill for 3-5 hours until firm.