For the crust:
12 oz. box ginger snaps
2 Tbsp brown sugar
Pinch of salt
6-7 Tbsp butter, melted

For the filling:
15 oz can pumpkin puree 
1 Tbsp Spicewalla chai masala
½ cup white sugar
3 Tbsp brown sugar
¾ tsp salt
1½ tsp cinnamon 
14 oz can sweetened condensed milk
2 whole eggs and 1 egg yolk 
½ tsp vanilla
½ cup roasted and salted pumpkin seeds (reserve half for topping)

For the crust:

1. Preheat your oven to 350*F. 
2. Pulse the ginger snaps, brown sugar, and salt in a food processor until the cookies are fine crumbs, then combine with 6-7 tbsp of melted butter.
3. Transfer the crust mixture into a 9" tart pan and use a measuring cup or spoon to pack the crust to the bottom and the sides. 
4. With any leftover mixture, use mini tart pans. You can also just use two 7" tart pans for the entire recipe. 
5. Place the pans on a baking sheet and bake for about 6-7 minutes, then let them completely cool. 

For the filling:

1. In a large saucepan, combine the pumpkin puree, chai masala, white and brown sugars, salt, and cinnamon and heat over medium heat. Stir frequently, and cook for about 5-8 minutes. 
2. Remove from heat and stir in the sweetened condensed milk. 
3. Let sit 15 minutes before you add the two eggs and one egg yolk, and vanilla, stirring until combined. 

For assembly:

1. Put half of the pumpkin seeds in the bottom of the crust, then add the filling (it should not go over the top of the crust).
2. Bake at 350*F on a baking sheet for about 45-50 minutes, or until the tart is mostly set with the very middle still a bit jiggly. 
3. Allow the pie to cool for at least two hours as it will continue to cook even once removed from the oven. 
4. Decorate the top with the rest of the roasted and salted pumpkin seeds. 
5. Enjoy!