INGREDIENTS
1 tsp
Ginger
1 15 ounce can
Pumpkin puree
4
Eggs
1
Caramel sauce
1 tsp
Allspice
2 tbsp
Brown sugar
2 tsp
Cinnamon
1/2 tsp
Nutmeg
2 pinches
Salt
2 1/4 cups
Sugar
1/2 cup
Pecans, toasted
12 oz
Gingersnaps
4
cream cheese
10 tbsp
Butter
2 tbsp
Milk
1/2 cup
Milk or half-and-half