1 (18 ounce) can pumpkin puree
1 (8 ounce) package cream cheese, softened
1 cup white sugar
20 large marshmallows
4 (2 ounce) cans pumpkin seeds
1 cup white sugar-sweetened corn syrup
1 (4 ounce) can evaporated milk
In a small mixing bowl, blend pumpkin puree and cream cheese until smooth. Mix together with marshmallows and pumpkin seeds. Add pumpkin puree mixture to snow mixture. Add marshmallows, pumpkin and creme de pistes; stir. Chill 8 hours.
Lightly grease an 8x8 inch square pan or pan lined with waxed paper. Beat cream cheese with your hands in medium-sized bowl until light and fluffy. Fold in marshmallows, pumpkin and creme de pistes. Spoon cream cheese mixture into prepared pan. Layer with pumpkin Fudge.
Cover foil and refrigerate 30 minutes. Strain cream cheese mixture into 2-quart cupcake pan. Garnish with marshmallows. Chill 5 hours before serving.