Pumpkin pie with gingerbread cookie crust and gingerbread cream

Ingredients:

Crispy base

• 16 gingerbread cookies
• 36 whole grain graham crackers
• 5 tbsp melted butter, plus extra for greasing
• 2 tablespoons of sugar
• 0.25 tsp fine salt

Filling

• 2 cups pumpkin puree
• 0.25 cups brown sugar
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 mashed banana
• 1 egg white
• 150 g of condensed milk

Whipped cream with ginger

• 0.75 cups heavy cream
• 3 tablespoons of sugar
• 3 tablespoons chopped candied ginger

Preparation:

1. Prepare the cookie base: Preheat oven to 180°C.
   
   Grease a 20cm springform pan with butter. Line the bottom with foil to prevent leaks. Combine the sugar, salt, 8 gingersnaps, and graham crackers in a food processor and pulse until crumbly. Add the butter and continue mixing until the mixture resembles wet sand. Pour the mixture into the pan and press it halfway down the sides and bottom of the pan using a straight-sided glass.
2. Bake the base for 10 minutes, then let cool completely while you make the filling.
3. Prepare the filling: In a large bowl, mix together pumpkin puree, brown sugar, cinnamon, eggs, bananas, egg whites, and milk. Pour the filling into the cookie crust and bake for 50 minutes. Let cool completely while you prepare the ginger whipped cream.
4. Make ginger whipped creamUsing a hand mixer, beat the cream and sugar until soft peaks form. Add the ginger.
   
   Loosen the cake from the pan with a thin knife. Place the whipped cream in a pastry bag fitted with a large star tip. Pipe rosettes around the edges of the cake and decorate with the remaining gingerbread cookies.
   
   Recipe pumpkin and curd pie, decorated with whipped cream.
   
   Note: Make sure you have a large enough hole in the bag attachment, otherwise the ginger pieces in the cream may clog the attachment.