Ingredients:

  • 2 cups (220g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1 (15-ounce) can (425g) pumpkin puree
  • 1 (14-ounce) can (397g) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon (5ml) pumpkin pie spice
  • 1/2 teaspoon (2.5ml) ground cinnamon
  • 1/4 teaspoon (1.25ml) ground ginger
  • 1/4 teaspoon (1.25ml) salt

Instructions:

  1. Combine gingersnap crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the baking pan lined with parchment paper. Chill for 30 minutes.
  2. Preheat oven to 350°F (175°C).
  3. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, and salt until smooth.
  4. Pour the pumpkin filling over the chilled crust. Bake for 35-40 minutes, or until the filling is set with just a slight jiggle in the centre.
  5. Let the bars cool completely in the pan on a wire rack. Then, chill in the refrigerator for at least 2 hours before cutting into squares.