INGREDIENTS
1/2 tsp
Ginger, ground
1 15 ounce can
Pumpkin puree
1
Egg yolk
3
Eggs, large
2 tbsp
All-purpose flour, unbleached
3 tbsp
Brown sugar, dark
1 1/2 tsp
Cinnamon, ground
1/4 tsp
Cloves, ground
1 1/2 cups
Granulated sugar
1 tsp
Salt
1 tsp
Vanilla extract, pure
1 3/4 cups
Gingersnap cookie crumbs
4 tbsp
Butter, unsalted
24 oz
Cream cheese
1/4 cup
Sour cream