Pumpkin Gingersnap Magic Bar

I love finding recipes that use up ingredients I have on hand! Gingersnaps and pumpkin from here. This came out super delicious! Yum!

Pumpkin Gingersnap Magic Bar
adapted from culinaryconcoctionsbypeabody

2 cups gingersnap crumbs
8 TBSP unsalted butter, melted
1 14oz can sweetened condensed milk
¾ cup pumpkin puree
1 tsp. cinnamon
¼ tsp. fresh ground nutmeg
1 ½ cup sweetened shredded coconut
1 cup walnuts, coarsely chopped
1 cup white chocolate chips
1/4 cup fleur de sel caramel sauce

Preheat oven to 350F. Prepare a 8-x-8-inch pan with baking spray.
Combine gingersnaps and butter and stir until well blended. Press mixture onto bottom of pan.
Even out with the back of a spoon so it is all the same level (or close enough).
Combine sweetened condensed milk, pumpkin puree, cinnamon, and nutmeg and stir until well combined. Pour mixture over gingersnap crust.
Sprinkle on white chocolate chips, then walnuts, then caramel sauce, and then finish by sprinkling coconut on top.
Place assembled pan in the oven and bake for about 25-35 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.