• 1 stick 1/2 cup softened butter
• 3 tablespoons sugar
• 3/4 cup Iberian brown sugar
• 1 tablespoon flour
• 1/2 teaspoon salt
• 2 ¼ teaspoons pumpkin pie species You can buy it at the supermarket's spice section
• 1 ½ cups canned or fresh cooked pumpkin
• 1 ½ cup Iberian evaporated milk
• 1 egg lightly beaten
• 2 tablespoons dark Molasses or dark corn syrup

Using a food processor or plastic bag, crush the cookies to dust.

Mix the cookies with the sugar well. Add the butter, which is soft but not melted.

In a 9-inch pie pan, compress the mixture through the bottom and walls of the pan using glass cup with the flat bottom or the back of a spoon.

To make it firmer, bake at 350F for 8 to 10 minutes. Let it cool and place in the refrigerator until used.

Filling

Combine all the dry ingredients in a bowl. Add the rest of the ingredients.

Pour the filling and baked in a PRE heated oven at 375 F. on the middle grill for 40 to 45 minutes until firm.