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38 ginger snaps, smashed up finely (I used the food processor, it mostly worked)
Ľ cup finely chopped pecans (again with the food processor)
1/3 cup butter, melted
Mix together, smush into springform pan including up along the sides just a wee bit.
For the filling:
32 ounces cream cheese
1 cup sugar
1 15-oz can pumpkin (about 2 cups if you’re using your own)
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
Whip the cream cheese and sugar, then add the pumpkin and vanilla and pie spice, whip some more, then add the eggs one at a time, beating just until mixed. Pour into the pan. Bake at 325 degrees for an hour and 20 minutes to an hour and 30 minutes.