Crush cookies first using a blender or food processor. When the cookies are crushed add the melted butter and nutmeg and blend/pulse again to combine.
Spray a 9” round cake pan with cooking spray and then press the cookie mixture onto the bottom and sides of the pan to create the crust.
Place the crust in the oven and cook for 10-12 minutes. It will brown slightly. Remove it when done and reduce heat on the oven to 350 degrees F or 180 degrees C.
Make the filling
While the crust is cooking heat milk and cream in a medium saucepan. When bubbles begin to form around the edges, remove the pan from heat.
Place eggs in a small bowl and lightly beat with a fork to mix. Add the eggs, sugar, puree, cinnamon, ginger, nutmeg and salt to the milk mixture and stir to combine.
Place the pie in the hot oven and cook for 45-50 minutes or until you can insert a knife or toothpick and it comes out clean.
Allow the pie to cool before serving.
Making the Whipped Cream
Place a small mixing bowl in the freezer for 10 minutes. Remove, add the whipped cream and begin to beat with an electric mixer. When it starts to thicken add the sugar and vanilla. Then continue to beat until it forms stiff peaks.
*I used Vainilla cookies which are found here in Peru. But I think an easier cookie to use in the United States are vanilla wafers. They are similar in terms of taste and texture.
**The fresh ginger is amazing but make sure you grate very finely and that it gets thoroughly mixed throughout the filling. You don’t want to get a bite with a ginger clump.