INGREDIENTS
30
ginger snap cookies- crushed into crumbs
3 tbsp
butter, melted
salt
1 1/2 cups
heavy cream
12 oz
cream cheese, softened
1 cup
pumpkin puree
1 1/2 tsp
pumpkin pie spice
1 1/4 cups
powdered sugar
1/4 cup
chopped pecans*
1/4 cup
toffee bits
an extra pinch of cookie crumbs, pecans & toffee for garnish