Pumpkin pie with coconut milk and gingerbread crust

Ingredients:

Cake

• 170 gr. crispy gingerbread cookies
• 1 tbsp chopped candied ginger (candied fruit)
• 1 tbsp cane sugar
• 4 tbsp melted butter

Filling

• 450 gr. pumpkin puree
• 1 cup coconut milk
• 3/4 cup granulated sugar
• 2 large eggs, lightly beaten
• 0.5 tsp vanilla extract

Decorations

• 3/4 cup heavy cream
• 1 tbsp cane sugar
• 1/4 tsp pumpkin pie spices and a little more for sprinkling

Preparation:

1. Prepare the cake layer: Preheat oven to 160°C.
   
   In a food processor, pulse the cookies, candied ginger, and cane sugar until finely chopped. Add the melted butter and pulse until combined.
   
   Press the dough evenly into the bottom and sides of a 9-inch (23 cm) round pie pan. Bake until set and the edges are slightly dry, 10-12 minutes. Transfer to a wire rack and let cool.
2. Prepare the fillingIn a medium bowl, whisk together the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, minced ginger, and salt until smooth. Pour the mixture into the cooled pie crust.
   
   Bake until filling is set and no longer looks wet, 1 1/4 hours. Transfer to a wire rack and let cool completely (at least 2 hours).
3. Prepare the decorationIn a bowl with a mixer, beat the heavy cream, cane sugar, and pumpkin pie spice on medium-high speed until stiff peaks form, about 3 minutes. Spread over the pie crust; sprinkle with pumpkin pie spice.
   
   In the filling for this homemade pie In addition to pumpkin, you can add apples.