INGREDIENTS
1 1/4 cups
fine gingersnap cookie crumbs
1/4 cup
salted butter, melted
3 8 ounce packages
cream cheese, softened
1 cup
granulated white sugar
1 tsp
ground cinnamon
1 tsp
ground ginger
1/2 tsp
ground cloves
1 16 ounce can
pure pumpkin puree (unsweetened)
4
large eggs
3/4 cup
whipping cream, chilled