INGREDIENTS
1 serving
pie crust
1 1/2 cups
graham cracker crumbs
1 cup
gingersnap cookies
1/4 cup
sugar
1/2 tsp
cinnamon
8 tbsp
butter
24 oz
cream cheese
15 oz
canned pumpkin puree
2/3 cup
light brown sugar
3
eggs
1 tsp
vanilla
1/2 tsp
salt
1/2 tsp
ground cinnamon
1/2 tsp
nutmeg
1/4 tsp
ground ginger
1/4 tsp
ground cloves
1 cup
sour cream
1/4 cup
sugar
1 tsp
vanilla
1/8 tsp
cinnamon
1/8 tsp
nutmeg