How to make
In a blender I made the wafers into crumbs, then mixed them with the butter and kneaded the dough, which I put on the bottom and lightly on the walls of the molds (you can do it only one cake tin with a removable bottom).
I put them in the fridge, while I made the cream. In the bowl with the pumpkin puree, I added the milk, the eggs and all of the ingredients in general and at a slow speed with the mixer I beat them for 1-2 minutes.
I took the wafer molds out of the fridge and filled them with the mixture.
I baked the pumpkin pie for 40-50 minutes at 360°F (180°C).
When you take it out of the oven, you have to leave the pumpkin cake to cool down nicely (I kept it on the kitchen counter for 1 hour and then in the fridge for 1 hour).
I served the wafer base pumpkin pie with cream and grated chocolate and it turned out very tasty.
