INGREDIENTS
8 oz
cream cheese
1 1/4 cups
granulated sugar
4 larges
eggs
14 oz
canned pumpkin puree
3/4 cup
almond milk
2 tsp
vanilla extract
1 1/2 tsp
ground cinnamon
1 tsp
ground ginger
1/2 tsp
ground nutmeg
1/2 tsp
ground cardamom
1 tsp
kosher salt
1/4 cup
flour
1
pie crust
2 tbsp
salted butter
3 tbsp
granulated sugar
2 tsp
ground cinnamon
1/2 tsp
ground ginger