Preheat the oven to 350°F.

Line a 8x8 glass pan or light-colored metal baking pan with foil, (be sure to cover the sides, you are going to use this to lift the bites out of the pan), or you can use silicone pan.

In a bowl, stir together the crushed gingersnap cookies, melted butter, and dark brown sugar until completely combined.

Press the mixture evenly into the bottom of the prepared pan.

Bake for 10 minutes in the preheated oven.

Remove from oven and let cool completely while you prepare the filling.

In a bowl combine sweetened condensed milk,pumpkin pure, eggs, cinnamon, nutmeg, ginger, and salt.

Beat with an electric mixer until smooth.

Pour mixture onto gingersnap crust.

Bake on center rack at 350 degrees for 1 hour.

Allow to cool for 20 minutes, then cut into bites and serve!