Ingredients :
- GINGERSNAPCRUST
- 1 1/2 cup gingersnap cookie crumbs, I used Pepperidge Farms gingermen, about 40 cookies or 1 1/2 bags
- 1/4 cup butter, salted or unsalted, melted
- PUMPKIN SPICE CREAM FILLING
- 1 3.4 ounce pumpkin Spice Jello Instant Pudding mix
- 1/2 cup milk, any type you have
- 1 1/2 cup heavy whipping cream
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Garnish
- Sweetened whipped cream
- 2 tbsp crushed gingersnap cookies
Method :
- MAKE CRUST. Preheat oven to 350. Have ready a 10 inch ungreased tart pan with removable sides. A 8 or 9 inch pie pan can also be used
- Crush gingersnap cookies in food processor until they are fine crumbs
- Combine crumbs and melted butter in a bowl until evenly moistened
- Press evenly in bottom and sides of tart pan. Bake tart pan 7 minutes. Cool on rack then refigerate until cold, at least 1 hour
- MAKE PUMPKIN SPICE CREAM FILLING
- Whip cream just until it begins to thicken. It will be whipped more with pudding
- Working quickly whisk pudding mix with milk, it thickens quickly
- Immediately scrape all pudding into cream and beat it in, adding cinnamon an vanilla until light and flffy, about 1 minute or less
- Spoon into prepared gingersnap tart crust and smooth top with an off set spatula or back of a spoon
- Refigerate at least 2 hours to set then garnish with whipped cream and the gingersnap crumbs
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