Gingersnap Crust Pumpkin Tart with Caramel Bits

Desmond Story –

 So every time we leave the house and go out and about Desmond is constantly saying “Happy, happy, happy, happy” and pointing all around.  I felt so proud that my 18 month old was so darn happy, it must be because I’m so freaking awesome right?  He’s finally appreciating the 10 cups of apple juice I bring him every day, the tons of dried mac and cheese I fish off the floor, and still loving him even after he coughs and sneezes directly onto my face.

Well the other day as he’s telling me how happy he is for the 20^Th time that day (gosh kid I get it), I followed his finger to what he was pointing at…it was an airplane!  Desmond has been pointing out airplanes for the past couple of weeks. He's pointing out airplanes not his happiness! 

 Airplanes get all the freaking glory with kids.  What’s so freaking cool about gliding through the sky while taking thousands of people to their destination all over the world?

Hi, my names Jennifer and I’m a great listener!

Is my child happy - he better be!!!  Does he like airplanes - As about as much as I loved eating this tart.

Recipe delightfully borrowed from HERE

INGREDIENTS

• 2 1/2 cups crushed Ginger Cookies
• 6 tablespoons butter, melted
• 1 (15-ounce) can pumpkin puree
• 3/4 cup sweetened condensed milk
• 2 large egg yolks
• Pinch salt
• Caramel Bits

DIRECTIONS

Preheat oven to 350 degrees.

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, drop in caramel bits in and pattern you like, return to the oven, and bake until set and beginning to brown on the top, about 30-40 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.