INGREDIENTS
3/4 cup
canned pumpkin puree
2 cups
whole milk
1 tbsp
cornstarch
1 1/2 oz
cream cheese
1/4 tsp
sea salt
1/4 cup
honey
1 1/4 cups
heavy cream
2/3 cups
light brown sugar
2 tbsps
dark corn syrup
1/4 tsp
ground cloves
1/2 tsp
cinnamon
1/8 tsp
nutmeg
1/8 tsp
ground ginger
3/4 cup
cookie crumbs
1/2 stick
butter