• Preheat the oven to 425 degrees F.

Gingersnap Crust

• Line a 9×13 baking pan with parchment paper.
• Place the gingersnaps in the bowl of a food processor and pulse until the cookies are crumbs.
• Melt the butter in a microwave safe dish. 
• Place the gingersnap crumbs and melted butter in a medium bowl. Mix with a fork until the crumbs are moistened.
• Pour the crumbs into the prepared baking pan. Spread the crumbs out evenly in the pan, pushing down gently to pack them in. I like to use a measuring cup for this. Set aside.

Pumpkin Pie Filling

• Place the pumpkin, eggs, brown sugar and spices into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined, scraping down the sides and bottom. NOTE: You don’t have to have a stand mixer for this. You use a hand mixer or a wooden spoon if necessary.
• Add the evaporated milk and mix on low until combined.
• Pour the pumpkin mixture over the prepared gingersnap crust. Smooth with a spatula.
•  Bake at 425 degrees for 15 minutes.
• Lower the heat to 350 degrees and bake for another 35 minutes or until the center is no longer jiggly.
• Let the bars cool in the pan and cut them directly from there.