Thanksgiving Pumpkin Pie Tart Recipe | Smitten Kitchen

Ingredients

• 115g (about 16 biscuits) gingersnaps, coarsely broken
• 85g digestive biscuits
• 50g salted butter, melted
• 115g cream cheese, well softened
• 3 tbsp granulated sugar
• 1 large egg yolk
• 1 large egg
• 1 large egg white
• 300g (about ½ to ¾ of a 425g can) pumpkin puree
• 50g granulated sugar
• 50g brown sugar
• ½ tsp table salt
• ¾ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• Few fresh gratings of nutmeg
• 240ml double cream