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(inspired by Ree's sensational recipe on her blog, Pioneer Woman Cooks)
Crust:
1 1/2 cups gingersnaps
1/2 cup chopped pecans
1/3 cup melted butter
2 rbsp brown sugar
Pinch of salt
Filling:
2 8-oz packages of plain cream cheese, softened to room temperature
3/4 cup white sugar
1 tsp vanilla
3 eggs
1 cup pumpkin puree
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
2 tbsp milk/cream
1 cup raspberries (garnish)
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1st Keep
 tihleigh
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