Preheat oven to 350°. In 13 x 9-inch baking pan, combine crumbs and 3 tablespoons melted butter. Press evenly into bottom of pan; set aside. In a large bowl, stir remaining butter, 1 1/2 cups sugar, pumpkin, milk, marshmallow, egg yolks, salt and ginger until blended. In another large bowl, with mixer at high speed, beat egg whites until soft peaks form, beating at high speed. Gradually sprinkle in 2 tablespoons of sugar. Beat until sugar is completely dissolved. (Whites should stand in soft peaks.) With rubber spatula, gently fold pumpkin mixture into beaten whites. Pour mixture over crumb mixture; sprinkle with pecans. Bake 45 minutes, or until knife inserted in center comes out clean. Serve pie warm or cold. Makes 12 to 15 servings.