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15 small gingersnap cookies
1/2 cup pecans
4 large sheets of graham crackers
3 tbsp sugar
4 tbsp butter, melted
3 x (8 oz packages) cream cheese, softened
1 (15 oz can) pumpkin puree
3 eggs
1 egg yolk
1/4 cup sour cream
1 1/2 cup sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
2 tbsp flour
1 tsp vanilla extract
Salted Caramel Sauce (recipe below)
Whip Cream topping
Chopped Pecans
1 cup granulated sugar
1/4 cup water
1/4 cup salted butter
2/3 cup heavy cream
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1st Keep
 Oodiepup
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