INGREDIENTS
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2 cups gingersnap cookie crumbs
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1/3 cup sugar
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1/4 teaspoon ground ginger
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6 tablespoons butter, melted
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2 cups pumpkin puree
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2 eggs, lightly beaten
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1/2 cup heavy cream
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1/2 cup brown sugar
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1/4 cup maple syrup (or golden syrup)
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1 teaspoon vanilla extract
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1 teaspoon cinnamon
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1/2 teaspoon ginger
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1/2 teaspoon nutmeg
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1/2 teaspoon cloves
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2 tablespoons bourbon (optional)
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