INGREDIENTS
3/4 tsp
Ginger, ground
1 cup
Pumpkin puree
5
Eggs, large
2 tbsp
Brown sugar
1 tsp
Cinnamon
1/8 tsp
Cloves, ground
1/2 cup
Flour, Unbleached
1/4 tsp
Nutmeg
1 3/4 cups
Sugar
1 tsp
Vanilla
1 1/4 cups
Gingersnap cookie crumbs
1/4 cup
Butter, unsalted
3 8 ounce packages
Cream cheese
1/2 cup
Sour cream