Ginger Pumpkin Pie with a Cookie Crust

Ingredients

• 140 gr Marías (or Graham Crackers, (approx 1 package or 5 oz))
• 1/2 cup melted butter*
• 1.5 inch fresh ginger (peeled and divided)
• 2 medium eggs
• 1 396 gr / 14 oz can sweetened condensed milk
• 1 425 gr / 15 oz can pumpkin puree
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• *Ghee or margarine for a lactose-free pie.

Instructions

1. 1

   Pre-heat oven to 425 °F (220 °C).

2. 2

   Next, crush the cookies or graham crackers in a food processor, blender, or you can put them in a bag and crush them with a rolling pin or can.

3. 3

   Place them in a standard pie pan about 9 inches (18-20 cm) in diameter. The zest of 1/2 inch of fresh ginger. If the ginger is a bit wide then it will be only 1/4 inch, if it is thin, as seen in the video, then a little more.

4. 4

   Next, combine the cookie and ginger well and pour in the melted butter. With your hands, stir well and then press the bottom and walls to form the crust. Put in the fridge.

5. 5

   In a large bowl, beat the eggs with a whisk. Pour in the condensed milk and stir well.

6. 6

   Add the pumpkin puree and stir again until well combined.

7. 7

   Finally, add the cinnamon, salt, nutmeg and the rest of the grated fresh ginger and beat until you get a creamy, well-combined mixture.

8. 8

   Pour mixture over the cookie crust and bake for 15 minutes, then, lower the oven temperature to 350 ° F (180 ° C), and bake for 30-35 minutes or until the pie is firm.

9. 9

   Turn off the oven, open the door and allow the pie to cool on the rack, this will help prevent cracks from forming on the top.

10. 10

    That’s it. It is ready to enjoy, although we like to wait for when it is very cold, so I recommend putting it into the refrigerator 1-2 hours before serving.