INGREDIENTS
2 1/4 cups
gingersnap cookie crumbs
1/2 cup
pecans, finely chopped
1/3 cup
butter, melted
FILLING:
3 pkgs
8 oz cream cheese, softened
1 cup
sugar
1 tsp
vanilla
3
eggs
1 cup
canned pumpkin
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
dash of ground cloves