INGREDIENTS
1/4 tsp
Ginger, ground
1 29 ounce can
Pumpkin
1 12 ounce can
Evaporated milk
1 1/2 cups
Brown sugar, packed
1 tsp
Cinnamon, ground
1 dash
Cloves, ground
1/4 tsp
Nutmeg, ground
2 tbsp
Powdered sugar
1/4 tsp
Salt
1/2 cup
Pistachio nuts, salted
1
Recipe pistachio-gingersnap crust
1/2
Of an 8-ounce package cream cheese
1 cup
Whipping cream
2
envelopes Gelatin, unflavored
2 tbsp
Water