INGREDIENTS
4 cups
whole milk
1 1/2 cups
pumpkin puree
1 tsp
ground cinnamon
1/2 tsp
ground allspice
1/2 tsp
ground cloves
1 tsp
ground ginger
1 1/4 cups
sugar
1/3 cup
cornstarch
1/2 tsp
salt
5 larges
egg yolks
1 tsp
vanilla extract
2 tbsp
unsalted butter
10
ginger snap cookies