The second entry to my Seasonal Sweet Journal is this simple yet delicious pumpkin pie that reminds me a bit of cheesecake

The recipe is very simple & doesn't require a lot of ingredients, but it makes such a delicious treat for the tea time, or in the morning with coffee, a good book, and the color of the everchanging trees outside.

Ingredients

For the crust

300g of biscuits
100g of cold butter

For the batter

400g of pumpkin puree
400ml of almond milk
2 large eggs
30g of sugar
1tsp of ground cinnamon
1/2 tps of ground ginger
1/2 tps of salt
ice sugar

Instructions

Preheat overn to 250°C. In a bowl make a thin powder with the biscuits. Add the butter, cut into small pieces, and mix with the hands until a getting a compact consistency. Place a baking sheet in a baking pan. Spread & flatten the biscuits dough with a fork. Then place the baking pan in the fridge.
In a large bowl, mix the pumpkin puree with the milk, sugar, eggs, spices & salt. Pour into the baking pan, and bake for 15 minutes. Then reduce the temperature to 180° and bake for another 40 minutes.
Insert a knife in the crust, it must come out clean.
Wait until the pie cools down completely, then place in the fridge for a couple of hours. Sprinkle ice sugar on top of the pie and enjoy!