– ¼ cup pecans
– 1 ½ cups ginger snaps cookies (approx. 38 cookies)
– ¼ cup butter, melted
– 32 ounces cream cheese, softened (4-8 oz. packages)
– 1 cup granulated sugar
– 15 ounces pumpkin puree, canned or fresh
– 1 tablespoon pumpkin spice
– 1 teaspoon vanilla extract
– 4 large eggs