INGREDIENTS
2 cups
pumpkin puree
1/2 tsp
salt
14 1/2 oz
can evaporated milk
2
eggs
3/4 cup
granulated sugar
1 tsp
cinnamon
1/2 tsp
all spice
1 1/4 cups
crushed gingerbread cookies
5 tbsp
unsalted butter
1 8 ounce package
cream cheese, at room temperature
1/4 cup
superfine sugar
3/4 cup
milk (I prefer whole)
1/2 tsp
vanilla