INGREDIENTS
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1 teaspoon cornstarch
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1 cup canned pumpkin
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1 1/2 cups heavy cream
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1/2 cup packed dark brown sugar
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1/4 cup maple syrup
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2 teaspoons cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon nutmeg
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1/4 teaspoon salt
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2 teaspoons vanilla extract
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12 small gingersnaps, roughly crumbled