3 1/2 cups gingersnap crumbs (see Cook's Note)
5 to 6 tablespoons unsalted butter, melted
2 cups low-fat milk
3/4 cup brown sugar
1/4 cup cornstarch
2 large eggs
1 cup pumpkin puree
1/4 teaspoon salt
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon heavy whipping cream
1 teaspoon rum extract
1 large egg
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of ground cinnamon
1 vanilla bean, split and seeds scraped
Whether your gingersnaps are store-bought or handmade, you will need approximately twenty-four 2-inch cookies to make the 3 1/2 cups of crumbs. The best way to make crumbs is to place the cookies in a food processor and pulse until you have semi-fine crumbs.
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