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- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1 stick melted salted butter
- Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 3/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
View Full Recipe at The Ginger Cook
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