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Ingredients
US|METRIC
1 SERVINGS
- 4 oz. gingersnaps (about 16 cookies, I used MI-DEL brand, coarsely broken)
- 3 oz. graham crackers (about 11 2.5-inch squares, coarsely broken)
- 4 Tbsp. unsalted butter (melted)
- 1/4 tsp. kosher salt
- 30 oz. whole milk ricotta cheese (3 and 1/2 cups)
- 3/4 cup maple syrup (preferably grade B)
- 1 Tbsp. vanilla extract
- 1 Tbsp. pumpkin pie spice
- 1 Tbsp. cornstarch
- 1/2 tsp. kosher salt
- 3 eggs (+ 2 egg yolks)
- 2 cups butternut squash (cooked pureed)
- 1/3 cup pepitas (shelled pumpkin seeds)
- 1 Tbsp. maple syrup
- 1 cup heavy whipping cream
- 3 Tbsp. maple syrup
- 1 Tbsp. bourbon
- 1 tsp. vanilla extract
- 1 tsp. cornstarch (optional, use if your whipped cream is too liquidy)
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