- 2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies)
- 6 tablespoons butter, melted
- 1 (15-ounce) can pumpkin puree, organic if possible
- 3/4 cup sweetened condensed milk
- 2 large egg yolks
- Pinch salt
Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.