Spiced Ginger Pumpkin Tart

Being as Thanksgiving is right around the corner, I thought it would be fun to bake something festive.  My husband LOVES pumpkin pie but, I've already made a couple of those over the past few months.  I wanted to try something different yet equally as scrumptious.  Lucky for me, I stumbled upon Claire Robinson's Ginger Pumpkin Tart.  I had to alter the measurements of the crust a little because I had an 11 inch tart pan vs. the 9 inch tart pan the original recipe called for.  Also, as good as Claire's tart looked I thought it might need a little jazzing up so I added a few of my own ingredients to give it that extra flavor.  Bon Appetit!

INGREDIENTS:
3 cups crushed ginger snaps, (about 45 snaps)

8 tablespoons unsalted butter, melted
1 (15 oz) can pumpkin puree
3/4 cup sweetened condensed milk
2 large egg yolks
1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon of nutmeg

CRUST:

 1. Preheat oven to 350 degrees.  

2. Crush ginger snaps in a food processor until they have a crumb consistency.  

3. Pour crushed ginger snaps into a mixing bowl and add melted butter.  Combine until all the ginger snaps are moist with the butter.

4. Pour crumbs into 11 inch fluted tart pan and with the back of a spoon, press the crumbs along the bottom and sides of the pan until they are evenly dispersed.

5. Bake about 12 minutes until crust is a little darker in color.  Remove and set aside to cool.

FILLING:

1. Whisk pumpkin puree, sweetened condensed milk, and egg yolks until well blended and smooth then stir in salt, cinnamon, ginger, cloves, and nutmeg.  

2. Pour filling into cooled crust and spread until it's evenly distributed.  Bake for 30-40 minutes at 350 degrees or until the filling starts to brown on top. 

3. Take the tart out the oven and set aside to cool until it reaches room temperature and then put it in the fridge for an hour or until you are ready to serve.

4. Serve with whipped cream.