| 1 1/2 cups gingersnap crumbs (I used regular gingersnaps, and you can also use Midel brand gluten free gingersnaps) |
2 tablespoons |
$5.49 per 16 ounces
|
$0.36 |
| 5 tablespoons unsalted butter, melted |
1 1/4 teaspoons |
$3.99 per 16 ounces
|
$0.05 |
| 1 tablespoon sugar |
1/4 teaspoon |
$1.44 per pound
|
$0.00 |
| 3 (8 ounce) packages cream cheese |
2 oz |
$3.15 per 8 ounces
|
$0.79 |
| 1 cup sugar |
1 tablespoon |
$1.44 per pound
|
$0.05 |
| 1 cup canned pumpkin puree |
1 tablespoon |
n/a
|
|
| 3 large eggs |
1/4 eggs |
$2.53 per 12 items
|
$0.05 |
| 1 teaspoon vanilla extract |
0.08 teaspoon |
$8.00 per 8 fluid ounces
|
$0.01 |
| 1/2 teaspoon ground cinnamon |
0.04 teaspoon |
$2.99 per 4 ounces
|
$0.00 |
| 1/8 teaspoon ground nutmeg |
0.01 teaspoon |
$7.29 per 1.1 ounces
|
$0.01 |
| 1/8 teaspoon ground allspice |
0.01 teaspoon |
$18.00 per pound
|
$0.00 |
| walnut halves or pecan halves, for garnishing |
0.08 walnut |
$9.89 per 16 ounces
|
$0.00 |
| Total per Serving |
$1.33 |
| Total Recipe |
$16.00 |
Suggestions?