Spiced Gingersnap Pumpkin Tart My Easy Fall Dessert

Instructions:

1. Crush gingersnap cookies.
2. Combine crushed cookies, melted butter, and sugar.
3. Press mixture firmly into the bottom and up the sides of the tart pan.
4. Chill in the refrigerator.
5. In a large bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, cloves, nutmeg, and salt. Whisk until smooth.
6. Gently fold in heavy cream.
7. Pour pumpkin filling into the chilled gingersnap crust.
8. Bake in a preheated oven at 350°F (175°C) until the filling is set, but with a slight jiggle in the center.
9. Cool completely on a wire rack.
10. In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form.
11. Gradually add maple syrup and vanilla extract. Continue beating until stiff peaks form.
12. Carefully remove the tart from the pan.
13. Top with maple whipped cream and sprinkle with extra gingersnap crumbs (optional).