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
