Pumpkin Tart

Ingredients:

• Crust
  • 2 cups gingersnap cookies (finely crushed)
  • 6 tablespoons butter (melted)
  • Pinch kosher salt
• Filling
  • 4 eggs
  • ¾ cup brown sugar
  • 1 (15 ounce) can pumpkin purée
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt
• Whipped cream for serving (optional)

Directions

Preheat oven to 375° F.

In a large bowl, combine gingersnap crumbs, butter, and salt. Press into an 8-9 inch 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, 40-45 minutes. (It will be slightly jiggly in the center.) Let cool completely before removing from pan.

Slice and serve with whipped cream if using.