INGREDIENTS
20
Gingersnaps (crushed)
2 tbsp
sugar
4 tbsp
butter (melted)
2
packages (8 oz each cream cheese, softened)
3/4 cup
sugar
2
eggs
1/2 cup
canned pumpkin puree (not pumpkin pie mix)
1 tsp
pumpkin pie spice
1/2
box yellow cake mix
1 1/2 cups
chopped pecans or walnuts
3/4 cup
butter (melted)
3/4 cup
powdered sugar
1 1/2 tsp
heavy cream (adjust as needed for best consistency)
1/4 tsp
vanilla extract