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.
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!