Pumpkin pie with condensed milk

Ingredients:

• 2.5 cups chopped gingerbread cookies
• 6 tbsp (90 g) butter, melted
• 425 gr. pumpkin puree
• 3/4 cup condensed milk
• 2 large egg yolks
• A pinch of salt

Preparation:

1. Preheat oven to 170°C. Place a 22 cm springform pan on a baking sheet.
   
   Make the crust by mixing gingersnap crumbs and melted butter in a large bowl until smooth. Add the crumbs to the pan and press the mixture evenly into the bottom and sides. Bake until the crust is darker, 10 to 12 minutes. Remove from the oven and let cool.
2. In a bowl, combine pumpkin, condensed milk, egg yolks, and salt until smooth. Pour the filling into the cooled crust, return to the oven, and bake until just beginning to darken, about 30 minutes. Remove the pie from the oven, cool to room temperature, and then chill in the refrigerator for at least 1 hour or until ready to serve.
3. Before serving, carefully remove the outer ring and cut the pumpkin pie into portions.
   
   Recipe pumpkin pie with condensed milk.