• Preheat the oven to 356°F ( 180°C ).

Biscuit Base

• In a food processor, add oatmeal biscuits and coconut oil (or butter). Crush at high speed for 4 seconds.
• Pour the biscuit powder in the ceramic baking dish and press it down firmly with the back of a spoon.

Filling

• In a saucepan, pour water and add the pumpkin. Put it over medium heat until boiling. If the texture of the pumpkin has soften, remove the peel and mash the pumpkin with a fork or hand blender until it turns out a puree.
• In a bowl, add the pumpkin puree and eggs. Beat the mixture with a hand blender or electric mixer until well combined.
• Add to the mixture brown sugar, pink salt, nutmeg, cinnamon, vanilla extract, whipping cream and flour. Keep beating until combined.
• Pour the mixture over the biscuit base and bake for 45 minutes.
• When you take it out of the oven, allow the cake to cool to room temperature for about 10 minutes. Then; put it to chill in the fridge for two hours. Et voilà! You have made a delicious pumpkin pie!