INGREDIENTS
2 cups
crushed gingersnaps
1/4 cup
melted butter
2 8 ounce packages
cream cheese (1/3 of the fat or regular), softened
1/2 cup
brown sugar
1/2 cup
sugar
3 tbsp
flour
1 15 ounce can
pumpkin puree (not pumpkin pie filling)
3
eggs
1 tsp
vanilla extract
2 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
ginger
1/2 tsp
cloves
1/4 tsp
allspice
2 tbsp
milk