INGREDIENTS
1
and 1/2 cups gingersnap cookie crumbs
2 tbsp
sugar
5 tbsp
unsalted butter, melted and slightly cooled
3
large eggs, room temperature
15 oz
can pure pumpkin or 2 cups fresh pumpkin puree
1/2 cup
heavy cream
1/2 cup
packed dark brown sugar (or light brown sugar, I prefer dark)
1
and 1/2 teaspoons cinnamon
1/2 tsp
ground ginger1
1/4 tsp
ground cloves1
1/4 tsp
nutmeg1
1/2 tsp
salt
1/2 cup
Nutella, warmed (or 4 oz melted high quality chocolate)