Crush gingersnap cookies in food processor until they are fine crumbs

Combine crumbs and melted butter in a bowl until evenly moistened

Press evenly in bottom and sides of tart pan. Bake tart pan 7 minutes. Cool on rack then refigerate until cold, at least 1 hour

Whip cream just until it begins to thicken. It will be whipped more with pudding

Working quickly whisk pudding mix with milk, it thickens quickly

Immediately scrape all pudding into cream and beat it in, adding cinnamon an vanilla until light and flffy, about 1 minute or less

Spoon into prepared gingersnap tart crust and smooth top with an off set spatula or back of a spoon

Refigerate at least 2 hours to set then garnish with whipped cream and the gingersnap crumbs