Original recipe from Food Network
Here's what you need:
2 1/2 cups crushed Swedish ginger cookies (about 55-60 cookies)
6 TBsp unsalted butter (room temperature)
1 (15oz) can pumpkin puree
3/4 cup sweetened condensed milk
2 large egg yolks (room temperature)
1 tsp pumpkin pie spice
How you make it:
Preheat oven to 350˚F.
Put a 9-inch removable bottom fluted tart pan on a baking sheet.
Make the crust by combing the ginger cookie crumbs and the melted butter in a large bowl, until well blended.
Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup.
Bake until set and bit darker in color, about 10-12 minutes.
Remove form oven and set aside to cool.
In a bowl, whisk together the pumpkin, condensed milk, egg yolks, salt, and pumpkin pie spice until well blended.
Pour filling into the cooled crust, return to the oven and bake until set and beginning to brown on the top, about 30 minutes.
Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
To serve, carefully remove outer tart shell ring and slice.
Serve with whipped cream and ENJOY!