INGREDIENTS
3/4 cup
Pumpkin puree
3
Eggs
2 tsp
Cinnamon, ground
1 cup
Granulated sugar
1/2 tsp
Kosher or sea salt
1 1/2 tsp
Pumpkin pie spice
1 tbsp
Vanilla extract
1/2 cup
Walnuts cooled completely, toasted
40
Gingersnap cookies
1/4 cup
Butter
8 oz
Cream cheese, fat-free
16 oz
Neufchatel cheese
2 tbsp
Water