INGREDIENTS
15 ozs
canned pumpkin puree
1 cup
confectioners sugar
1 large
egg yolk
2 larges
eggs
2 tsps
fresh ginger
12 ozs
gingersnap cookies
2/3 cup
granulated sugar
1 tsp
ground cinnamon
1/4 tsp
ground cloves
1 tsp
ground ginger
2 cups
heavy whipping cream
2 Tbsps
light brown sugar
1/2 tsp
sea salt
14 ozs
sweetened condensed milk
1/2 cup
unsalted butter
1/2 tsp
vanilla extract