INGREDIENTS
Crust:
1 cup
gingersnap cookies processed into crumbs
2 tbsp
butter, melted
2 tbsp
brown sugar
1 tbsp
maple syrup
1/4 tsp
cinnamon
1/8 tsp
nutmeg
Filling:
8 oz
cream cheese, softened
1/4 cup
packed brown sugar
1/2 cup
canned pumpkin
1
egg plus one egg white
2 tbsp
maple syrup
1/4 tsp
cinnamon
1/8 tsp
nutmeg
1/8 tsp
ginger
cloves
Whipped cream or cool whip for topping
Crust: