Preheat oven 350. Brown the butter in a skillet until it is fragrant and pecan colored, eight to ten minutes moving the pan sparingly. Process the pecans , ginger snaps and butter to form a course meal , press into the tart pan. Set aside
Combine the eggs , pumpkin, sugar and spices with the 1/2 and 1/2 and put into the tart , reserve any extra for baby tarts. Bake for 25/30 or until the tart is set and doesn't wiggle.