INGREDIENTS
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2 cups crushed gingersnap cookies
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5 Tbs butter, melted
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(4) 8 oz pkgs cream cheese, at room temp
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2 tsp vanilla
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1½ cups sugar
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1½ Tbs cornstarch
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4 eggs
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1 cup pumpkin puree
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2 tsp cinnamon
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1 tsp nutmeg
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2 cups fresh cranberries
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¾ cup sugar
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½ cup water
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1¼ Tbs fresh lemon juice
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Serves: 12