Ingredients
2 c. finely crushed gingersnap cookies
6 tbsp. butter, melted
Pinch kosher salt
4 eggs
3/4 c. brown sugar
1 (15-oz.) can pumpkin purée
1/2 c. whole milk
1/2 c. heavy cream
1 tsp. pure vanilla extract
Pinch kosher salt
Whipped cream, for serving (optional)
Preparation
Step 1Preheat oven to 375°. In a large bowl, combine gingersnap crumbs, butter, and salt. Press into a 8" or 9" tart pan and set aside.Step 2In a large bowl using a hand mixer, beat eggs. Add sugar, pumpkin purée, whole milk, heavy cream, vanilla, and salt and beat until smooth. Pour over crust and bake until mostly set, 40 to 45 minutes. (It will be slightly jiggly in the center.) Let cool completely before removing from pan. Slice and serve with whipped cream if using.
Made this? Let us know how it went in the comment section below! Editor’s Note: This recipe page was updated on August 13, 2021.
