Spray the bottom and sides of a tart pan. Set aside.

Place the pecans, flour, powdered sugar, and salt in a food processor. Process until the pecans are finely ground.

Add in the butter and egg yolk and pulse until a dough begins to forms.

Press the dough into the bottom and sides of the tart pan. Freeze for 30 minutes.

Preheat the oven to 425 degrees.

To make the pie filling combine the sugar, cinnamon, nutmeg, ginger, and salt in a large bowl.

Add in the eggs, vanilla, and pumpkin and mix well to combine.

Slowly add in the evaporated milk, stirring until well combined.

Remove the crust from the freezer and pour the pumpkin filling into the crust.

Bake at 425 degrees for 15 minutes.

Reduce oven heat to 350 degrees and bake for an additional 30-35 minutes.

Remove from oven and cool completely.

Serve with a caramel drizzle and whipped cream if desired.