- ginger biscuits - 1 1/2 glasses (about 30 pieces) crust)
- sugar - 2 items. spoons (crust)
- melted salted butter - 5 Art. spoons (crust)
- milk - 2 cups (filling)
- vanilla extract - 1 teaspoon (filling)
- cinnamon - 1/2 teaspoons (filling)
- grated nutmeg - 1/2 teaspoonfuls (filling)
- ground cloves - 1 Pinch (stuffing)
- sugar - 1/2 cup (filling)
- salt - To taste (filling)
- large egg yolk - 4 pieces (filling)
- cornstarch - 1/4 Glass (filling)
- Pumpkin puree - 1 1/4 Glass (filling)
- salted butter - 1 st. spoon (filling)
- fat cream - 1 1/2 cups (filling)
- half pecan nuts - 10 pieces (for pecans)
- sugar - 1/2 cups (for pecans)
- ground cinnamon - To taste (for pecans)
1. Preheat the oven to 175 degrees. Grind the ginger biscuits in a blender or food processor and mix thoroughly with melted butter and sugar. 2. Put the mass in the cake mold, pressing it against the surface. Bake in the oven for 15 minutes. Allow to cool. 3. To make the pumpkin filling, mix the milk, vanilla extract, cinnamon, nutmeg, cloves, 1/4 cup sugar and a pinch of salt in a medium saucepan. Bring to a boil over low heat. 4. In a medium bowl, beat the egg yolks with cornstarch and 1/4 cup sugar. Gradually add the milk mixture and whip. Pour the liquid back into the pan. Cook over medium heat, continuously whisking for 2 minutes. 5. Remove from heat and beat with pumpkin puree and melted butter. Strain the resulting mixture through a fine sieve into a clean bowl. 6. Put the filling over the chilled crust, level with a spatula. Put in the refrigerator for at least 4 hours. 7. To make candied nuts, melt 1/2 cup of sugar in a small saucepan over medium heat. When the sugar turns to light brown, add a pinch of cinnamon and pecans. Gently mix and put the nuts on a sheet of parchment paper to cool. After 8 minutes finely chop the nuts. 8. Beat thick cream and decorate them with a pie. Sprinkle the candied nuts on top and serve.
Servings: 10