INGREDIENTS
15 ozs
canned pumpkin
2 Tbsps
corn syrup
1 lbs
cream cheese
5 larges
eggs
7 ozs
gingersnaps
1/4 cup
granulated sugar
1 tsp
ground cinnamon
1/4 tsp
ground cloves
1/2 tsp
ground ginger
1/4 tsp
ground nutmeg
1 cup
heavy cream
1/8 tsp
lemon juice
1/2 tsp
salt
1 cup
sugar
5 Tbsps
unsalted butter
2 Tbsps
water