INGREDIENTS
1/4 tsp
Ginger
1 15 ounce can
Pumpkin puree
4
Eggs, large
3 1/8 cups
All-purpose flour
2 tsp
Baking soda
1 tsp
Cinnamon
1/4 tsp
Cloves, ground
1 tsp
Nutmeg
2 cups
Powdered sugar
1 1/2 tsp
Salt
1 pinch
Salt
3 cups
Sugar
1 cup
Vegetable oil
3/4 cup
Pecans or walnuts
1/2 cup
Butter, unsalted
8 oz
Cream cheese
2 tsp
Milk
2/3 cup
Water