INGREDIENTS
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2 cups finely crushed gingersnaps (about 30 cookies)
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1/4 cup butter, melted
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1/3 cup canned pumpkin
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1 tablespoon all-purpose flour
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1 teaspoon pumpkin pie spice
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3 8-ounce packages cream cheese, softened
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1 cup granulated sugar
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1 1/2 teaspoons vanilla extract
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3 eggs