INGREDIENTS
1/4 tsp
Ginger, ground
1/2 tsp
Ginger
2 cups
Pumpkin puree
2
Eggs
1/4 cup
Maple syrup
1/2 cup
Brown sugar
1 tsp
Cinnamon
1/2 tsp
Cloves
1/2 tsp
Nutmeg
1/3 cup
Sugar
1 tsp
Vanilla extract
2 cups
Gingersnap cookie crumbs
6 tbsp
Butter
1/2 cup
Heavy cream
2 tbsp
Bourbon