10-Minute Pumpkin Cookie Pie

Ingredients:

• 1 can (425 g) canned pumpkin puree
• 1 can (400 g) of condensed milk with sugar
• 2 cups chilled heavy cream
• 1 tbsp. pumpkin pie spice
• 1 teaspoon vanilla paste
• 45 graham cookies (each measuring 6x12.5 cm)
• 1/4 cup toasted pecans, coarsely chopped
• Special equipment: springform cake pan with a diameter of 25 cm.

Preparation:

1. In a large bowl, combine the pumpkin puree and condensed milk. In the bowl of a stand mixer, combine the cream, pie spice, and vanilla extract and beat with the whisk attachment on low speed until combined.
2. Increase mixer speed to medium and beat until stiff peaks form, 2 to 3 minutes.
3. Using a rubber spatula, fold the whipped cream into the pumpkin mixture in three additions until no white streaks remain.
4. Line the bottom of a springform pan with a single layer of graham cookies, breaking them up as needed to fill in any gaps.
5. Spread 1 cup of the pumpkin-cream mixture evenly over the cookies. Add another layer of cookies, then spread with another 1 cup of filling. Repeat layers until all the cookies and filling are layered, finishing with the filling.
6. Cover the pan tightly with plastic wrap and refrigerate until the pie is completely set, at least 8 hours and up to 12 hours.
7. To serve, remove the plastic wrap from the pan and run a thin knife around the edge of the pie. Remove the outer ring of the pan. Sprinkle the pie with toasted pecans.