Pumpkin Spice Cream Tart

• 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
• 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
• 2 tbsp crushed gingersnap cookies

1. MAKE CRUST.
2. Preheat oven to 350.
3. Have ready a 10 inch ungreased tart pan with removable sides.
4. A 8 or 9 inch pie pan can also be used
5. Crush gingersnap cookies in food processor until they are fine crumbs
6. Combine crumbs and melted butter in a bowl until evenly moistened
7. Press evenly in bottom and sides of tart pan.
8. Bake tart pan 7 minutes.
9. Cool on rack then refigerate until cold, at least 1 hour
10. MAKE PUMPKIN SPICE CREAM FILLING
11. Whip cream just until it begins to thicken.
12. It will be whipped more with pudding
13. Working quickly whisk pudding mix with milk, it thickens quickly
14. Immediately scrape all pudding into cream and beat it in, adding cinnamon an vanilla until light and flffy, about 1 minute or less
15. Spoon into prepared gingersnap tart crust and smooth top with an off set spatula or back of a spoon
16. Refigerate at least 2 hours to set then garnish with whipped cream and the gingersnap crumbs

cookie crumbs, butter, milk, heavy whipping cream, ground cinnamon, vanilla, cookies

Taken from cookpad.com/us/recipes/347720-pumpkin-spice-cream-tart (may not work)