INGREDIENTS
1 cup
Pumpkin, canned
4
Nellie's free range eggs, large
1
Chocolate syrup
2 tsp
Cinnamon, ground
2 tbsp
Cornstarch
1 1/2 tsp
Nutmeg, ground
1 1/2 cups
Sugar
2 tsp
Vanilla extract
1/3 cup
Pecans
1 cup
Gingersnap cookies
4
packages (8 ounces each) cream cheese
1/4 cup
Butter