Pumpkin Tart Recipe

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)

Preheat oven to 375°. In a large bowl, combine gingersnap crumbs, butter, and salt. Press into a 8" or 9" tart pan and set aside.
In 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.

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