Preheat oven to 350°F.

Using a food processor or mini-chopper, pulse the gingersnaps until finely ground. In a medium bowl, combine the gingersnap crumbs, brown sugar, ginger and melted butter; stir until well combined.

Lightly butter or grease a 12”x12” tart pan (or a 9”x13” baking dish). Line the bottom of the pan with parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake crust for 10 minutes; remove from oven and set aside.

Using a medium mixing bowl, whisk together the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cardamom and salt.

Add eggs, pumpkin and evaporated milk; whisk together until smooth. Pour filling into the pan and bake at 350°F for 35-38 minutes, or until center of filling is set.

Let bars cool for 1 hour before transferring pan into refrigerator until cold, at least 3-4 hours (or overnight).

Remove pan from refrigerator and cut into squares.

Before serving, garnish tops of squares with whipped cream and a pinch of cinnamon.