Spray 6 (4-inch) tart pans with removable bottoms with cooking spray. Set aside.

In a medium bowl, combine ground gingersnap cookies, 8 tablespoons melted butter, and sugar until moistened. Add remaining 2 tablespoons butter if needed. Divide cookie mixture among tart pans, pressing with the back of a spoon or bottom of a plastic cup. Place on a rimmed baking sheet. Refrigerate for 30 minutes.

In a medium bowl, beat pudding mix and cold milk with a whisk for 2 minutes. Gently whisk in whipped topping. Spoon pudding into prepared gingersnap crusts. Refrigerate for at least 3 hours or overnight. Sprinkle with Buttered Pecans.