INGREDIENTS
10 ozs
baking bar
15 ozs
canned pumpkin puree
1 tbsp
cinnamon
3 larges
eggs
2 cups
gingersnap cookies
1/2 cup
heavy cream
24 ozs
lowfat cream cheese
1 1/2 tsps
pumpkin pie spice
1/2 cup
stout
1 1/3 cups
sugar
1 stick
unsalted butter
1 tsp
vanilla extract