Eggless Pumpkin Cheesecake Tart

• Gingersnap crust
• 10 ounces box Gingersnap cookies
• 4 tablespoons cold Butter
• 1 pinch salt
• Faux 'Pumpkin Cheesecake' crust
• 1 cup Pumpkin puree
• 2 cups Plain Greek yogurt
• 3/4 can condensed milk
• 1/2 teaspoon Chai Masala*
• 1 pinch citric Acid

1. Combine the ingredients in a food processor and run until the mixture resembles coarse sand.
2. Pat the mixture evenly on a 9 inch Tart pan. Bake at 350 F for 20 minutes and allow to cool completely
3. Combine all the ingredients in a mixing bowl and whisk until it orms a smooth mixture
4. Heat the oven to 350 F. Place a rectangular pan on the floor (lowest rack) of the oven and fill this pan with scalding hot water.
5. Pour the Pumpkin mixture into the gingersnap crust and bake 'cheesecake' tark for 25 minutes until the filling has set. REmove from the oven and chill completely. Serve with a dollop of sweetened cream if desired.
6. I used my own recipe for the Chai Masala spice blend, but feel free to use any other recipe for the blend that you may prefer.rnhttps://food52.com/recipes/15175-chai-spice-blend

crust, cookies, cold butter, salt, crust, pumpkin puree, yogurt, condensed milk, masala, citric

Taken from food52.com/recipes/38882-eggless-pumpkin-cheesecake-tart (may not work)