Ingredients

• 30 gingersnap cookies, finely crushed
• 1 tablespoon of sugar
• 4 tablespoons unsalted butter, melted
• 3 eggs
• 1 cup of pumpkin puree
• 1/2 cup of evaporated milk
• 1 cup light brown sugar, firmly packed
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 pinch of salt
• 2 teaspoons orange zest
• 1/4 cup Grand Marnier
• 3/4 cup whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon Grand Marnier
• 1/2 teaspoon vanilla extract

Instructions

1. Spray a 10-inch tart pan with nonstick cooking spray and set aside. Preheat oven to 325ºF.

2. Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.

3. Transfer to the tart pan, spreading over the bottom.

4. Lay a piece of plastic wrap on top. With a glass, press the crumbs over the bottom and up the sides of pan.

5. Remove the plastic wrap and bake crust 8 minutes.

6. Remove from the oven and cool on a rack.

7. Make the filling: Put eggs into a large bowl and whisk lightly.

8. Slowly whisk in pumpkin and milk.

9. Stir in the sugars and spices, salt, orange zest and Grand Marnier.

10. Pour into cooled crust.

11. Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.

12. Remove from oven and cool on rack. Then cover lightly and refrigerate.

13. Just before serving, make topping: Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla

14. Serve wedges of tart with a dollop of cream on top.