INGREDIENTS
12 ozs
gingersnap cookies
1/2 cup
butter
32 ozs
cream cheese
1 3/4 cups
sugar
3 larges
eggs
15 ozs
pumpkin puree
1 cup
heavy whipping cream
2 tsps
vanilla extract
2 tsps
ground cinnamon
1 tsp
ground ginger
1/2 tsp
ground nutmeg
1/2 tsp
ground allspice
1/4 tsp
ground cloves
1 serving
optional pecans