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- Ginger snap cookies : 20
- Dark chocolate : 1 1/2 ounce
- Cocoa powder : 2 tbsp
- Butter (softened) : 3/4 stick or 6 tbsp
- For the Pumpkin pie filling:
- Pumpkin puree : 1 can / 15 oz
- Brown sugar : 3/4 cup
- Half n half milk : 1/2 cup
- Heavy cream : 1/2 cup
- Pumpkin pie spice : 2 tsp
- Eggs : 2
- Salt : 1/4 tsp
View Full Recipe at saffronstreaks… a food and…
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