• Preheat your oven to 325 degrees F.

Making the Gingersnap Cookie Crust:

• Add the gingersnap cookies to a food processor or blender and grind them until they are fine crumbs.
• Now add the melted butter to the processor and process until moistened.
• Use a 9-inch tart pan with a removable bottom for this tart. Press the gingersnap cookie crumb mixture firmly into the bottom and up the sides of the tart pan.
• Place the tart pan on a baking sheet and bake for 8 - 10 minutes. The bottom pan just makes it easier to get the tart in and out of the oven.
• After this time remove the tart crust from the oven and let cool to room temperature.

Pumpkin Tart:

• While the gingersnap cookie crust is cooling, make the pumpkin filling.
• Turn up your oven temperature to 375 degrees F.
• Using a stand mixer whisk the eggs until smooth.
• In a separate bowl combine the pumpkin purée, cream, sugars and spices.
• Then add the pumpkin mixture to the whisked eggs and combine thoroughly, until smooth and creamy.
• Pour the pumpkin tart filling into the cooled gingersnap cookie crust and let sit for a couple of minutes so any bubbles will settle.
• Then bake in the preheated 375 degree F oven for 35 to 45 minutes. You will know the tart filling is set when you jiggle the tart pan and the centre of the filling moves like firm gelatin. Not watery, but gelatin-y.
• Let the tart cool completely before serving, at least 1 hour. It needs this time for the filling to set completely, as it will become more firm as it cools and rests.
• Once the tart is cooled remove the sides of the pan. To do this, place your hand on the bottom of the pan, gently press up and out of the pan sides. The bottom of the pan can stay attached to the tart if it's easy. Then transfer the tart to a serving plate.
• Cut into individual slices and serve with vanilla ice cream (or pumpkin ice cream) or whipped cream. Enjoy!