INGREDIENTS
1/2 tsp
Ginger
1 1/2 cups
Pumpkin puree
5
Eggs
1
Toffee sauce
1 1/4 cups
Brown sugar
1 cup
Brown sugar, light
1 tsp
Cinnamon
1/4 tsp
Cloves
1/4 tsp
Nutmeg
1/2 tsp
Salt
2 tsp
Vanilla extract, pure
1 cup
Pecan
1 1/2 cups
Graham cracker crumbs
10 tbsp
Butter
1 stick
Butter, unsalted
3 1/2
packages Cream cheese
3/4 cup
Heavy cream