INGREDIENTS
3/4 tsp
Ginger
1 cup
Pumpkin puree, canned pure
3
Egg, large
2/3 cup
Evaporated milk
1/4 tsp
Allspice
3/4 tsp
Cinnamon
1/4 tsp
Nutmeg
1/4 cup
Powdered sugar
1/4 tsp
Salt
3/4 cup
Sugar
1 tsp
Vanilla extract
2 cups
Gingersnap cookie crumbs
6 tbsp
Butter
8 oz
Cream cheese
2 tbsp
Sour cream