Pumpkin Custard Squares

This is and always be one of my favorite desserts!  I love pumpkin and I love gingersnaps.  You can thank my Grandma Kruse for that.  

Crust

2 cups crushed gingersnaps (36 cookies)

6 Tbsp butter, melted

1 Tbsp granulated sugar

Filling

2 Tbsp cornstarch

2 Tbsp granulated sugar

3/4 cup milk

1 egg

1 can (15 oz) solid-pack pumpkin

2/3 cup dark brown sugar

1 tsp pumpkin pie spice

1/4 tsp salt

Heat your oven to 350 degrees.  Line a 9 x 9 x 2" pan with nonstick foil, extending foil beyond edges of pan.

Crust:  In a bowl, stir crushed cookies, melted butter and sugar until combined.  Press into bottom of prepared pan.  Refrigerate while making filling.

Filling:  In a saucepan, whisk cornstarch and sugar.  Stir in milk and egg.  Cook, stirring constantly, over medium heat until smooth, steaming and slightly thickened, about 4 minutes. In a large bowl, blend pumpkin, brown sugar, pumpkin pie spice and salt.  Whisk in milk mixture.  Pour over crust and transfer to the oven.  Bake for 50 minutes or until center is set.  

Cool completely on a wire rack.  Refrigerate until ready to serve.  Use foil to lift bars from pan.  Slice into squares.  

Garnish with whipped cream, if desired.