Ingredients

The following ingredients have 4 Servings
  • 1 box gingersnaps
  • 6 T butter (melted)
  • 1 15- oz can pumpkin
  • 3/4 cup sweetened condensed milk
  • 2 egg yolks

Instruction

  • Preheat oven to 350F.
  • In a food processor, finely grind the gingersnaps. Mix in the melted butter until moist and crumbly. Pour into a tart pan with a removable bottom, press into pan.
  • Bake crust for 10-12 minutes. Remove from oven; allow to cool slightly.
  • In a bowl, whisk together milk, yolks and pumpkin until smooth. Pour into prepared crust.
  • Bake for 30 minutes, or until set and beginning to brown on top.
  • Remove from oven and allow to cool for at least one hour.
  • Top with fresh whipped cream and cranberries, if desired.