INGREDIENTS
18
round gingersnaps or Biscoff cookies, crushed
2 tbsp
unsalted butter, melted
1 1/2 cups
heavy cream, divided
1
block cream cheese
1/2 cup
brown sugar, packed
1 tsp
vanilla extract
3/4 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
ground ginger
ground cloves
1/4 tsp
salt
1 14 ounce can
canned pumpkin puree, chilled