INGREDIENTS
1/4 tsp
Ginger, ground
15 oz
Pumpkin puree
1/2 cup
Caramel sauce
2/3 cup
Brown sugar, light
5/8 tsp
Cinnamon
1/2 tsp
Cinnamon, ground
1/4 tsp
Cloves, ground
5/8 tsp
Nutmeg
1/2 tsp
Salt
3/4 cup
Sugar
2 1/2 tsp
Vanilla
1 cup
Ginger snap cookie crumbs
1/4 cup
Ginger snap crumbs
1 1/2 cups
Graham cracker crumbs
8 tbsp
Butter
24 oz
Cream cheese
2 pints
Heavy cream
1 cup
Sour cream