Ingredients:

  • 1 ½ cups (180g) gingersnap cookie crumbs (about 25 cookies)
  • 5 tablespoons (70g) unsalted butter, melted, plus more for greasing
  • 2 tablespoons (30g) granulated sugar (US) / caster sugar (UK)
  • 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling)
  • 1 (14 ounce / 397g) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

Instructions:

  1. Pulse gingersnaps in a food processor until finely crushed. Alternatively: bash in a ziplock bag with a rolling pin. Combine gingersnap crumbs, melted butter, and sugar.
  2. Grease the baking pan. Press the gingersnap mixture evenly into the bottom of the prepared pan.
  3. Cover and refrigerate the crust for 30 minutes.
  4. Preheat oven to 350°F (175°C). Bake the chilled crust for 10-12 minutes, or until lightly golden. Watch carefully to avoid burning!
  5. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt until smooth.
  6. Pour the pumpkin filling over the pre-baked crust.
  7. Bake for 45-50 minutes, or until the filling is set around the edges but still slightly jiggly in the center. A toothpick inserted near the center should come out with a few moist crumbs attached.
  8. Let the bars cool completely in the pan on a wire rack before cutting and serving. Cooling will help them set properly.
  9. For best results, chill the bars in the refrigerator for at least 2 hours before serving.