Open pumpkin pie with gingerbread crust

Ingredients:

Cake

• 170 g crumbled gingerbread
• 1 tbsp. l. brown sugar
• 1 teaspoon ground ginger
• 30 g melted unsalted butter

Filling

• 450 g pumpkin puree
• 1 cup of drinking cream with 10% fat content
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 3/4 cup brown sugar
• 2 large eggs
• 1 large egg yolk

Sugar crust

• 5 tsp brown sugar (for individual pies)

Preparation:

1. Preheat oven to 170°C.
   
   For the cakeIn a food processor, puree the gingerbread, brown sugar, and ground ginger. Add the butter and pulse 8-10 times. Spread the mixture over the bottom and sides of a 9-inch glass baking pan. Place the pan on a baking sheet and bake for 10-12 minutes. Cool on a rack for 10 minutes.
2. For the fillingIn a 2-quart saucepan, heat the pumpkin puree over medium heat for 2-3 minutes. Add the cream, nutmeg, and salt; bring to a boil. Remove from heat and let cool for 10 minutes.
3. Beat the brown sugar, eggs, and yolk with a hand mixer until the sugar dissolves. Add the pumpkin puree and mix well. Pour the filling into the warm crust and bake on a baking sheet in the oven.
   
   Bake until the pie is springy in the center, about 45-50 minutes. Transfer to a cooling rack and let cool for 2-3 hours before slicing. The pie can be chilled and stored in the refrigerator for up to 2 days.
   
   For this homemade pie You can make a cottage cheese and pumpkin filling.
4. For portioned piesDivide the cake mixture among 6-inch (15-cm) metal muffin tins. Place the tins on a baking sheet and bake in the oven for 5 minutes at the same temperature. Cool for 10 minutes before filling.
5. Bake the mini pies on a baking sheet for 25 minutes. Place on a cooling rack to cool for at least 2 hours. Spread 1 teaspoon of brown sugar over the surface of each mini pie. Using a blowtorch, caramelize the sugar, as for crème brûlée. Let cool for 5 minutes before serving.