1 box (16 ounces) gingersnap cookies, finely crushed
1 stick butter, melted
2 cups pumpkin puree
3/4 cup sweetened condensed milk
2 egg yolks
Fresh whipped cream
Prepare crust by combining gingersnaps and melted butter in a bowl. Press crumbs into a 11 inch tart pan. In a large bowl, whisk together pumpkin, condensed milk, and egg yolks. Pour the filling into the crust and bake at 350 for 25 minutes or until set. Chill tart completely before serving. Top with whipped cream and a sprinkle of cinnamon before serving.