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Ingredients: For the Crust: 42 gingersnap cookies (about 9 ounces) 2 tablespoons granulated sugar 5 tablespoons unsalted butter, melted For the Filling: 8 ounces cream cheese, at room temperature 1 cup light brown sugar 1 (15-ounce) can pumpkin puree (about 2 cups) 2 eggs 1 (12-ounce) can evaporated milk 2 tablespoons pure maple syrup 1 […]
