INGREDIENTS
1 3/4 cups
gingersnap cookie crumbs
3 tbsp
brown sugar
1/2 tsp
ground cinnamon
1/2 tsp
salt
4 tbsp
butter
24 oz
cream cheese
15 ozs
pumpkin puree
3 larges
eggs
1
egg yolk
1/4 cup
cream
1 1/2 cups
granulated sugar
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground cloves
1/2 tsp
salt
2 tbsp
unbleached flour
1 tsp
vanilla extract