Quick Pumpkin Pie

I had three slices of pumpkin at home, which wouldn't be enough to make traditional pumpkin dessert, but which I could nevertheless throw away. So, I made up this pumpkin pie. I couldn't be bothered to make a crust or pie pastry, so I went for the easy biscuit+ butter combination. In short, I was having a lazy day. =) This pie is made for you; you can adjust the amount of sugar, cream, cinnamon inside it. To give you a basic idea, here is my recipe. If you are having a lazy day like me, don't bother to chop walnuts on top or to spread some melted chocolate -which would be amazing but anyway. Just serve it with vanilla ice cream. Yummy!

Ingredients:
1 packet of sweet biscuits(I used petit beurre biscuits)
80 - 90 gr of butter
3 big slices of pumpkin 
3/4 glass of water
2 tablespoons of brown sugar
2 tablespoons of white sugar
2 heap tablespoons of creamy Greek yoghurt
2 heap tablespoons of double cream 
1/2 teaspoon of cinnamon 
1/4 teaspoon of ground cloves

How to:
1. Chop the pumpkins into small bits and put them in a small pot with a glass of water and start boiling.
2. In another small pan, melt the butter, mix it with crushed biscuits. Pour the crumbly mixture into a pie tray to make the base. Press with your fingers to make it firm and leave to rest in the fridge for 30 minutes.
3. Put the pumpkins with the water in a liquidizer and add sugar, cream, yoghurt, cinnamon and cloves and mix until you have a well-combined creamy mixture. If you don't want to use cream, you can put more yoghurt instead or leave the pumpkins as they are.
4. Before you add the pumpkin mixture on the pie crumb, taste it. Does it need more cinnamon? More sugar? You can adjust it to your taste. And finally, pour it on the pie tray and level with a spoon or spatula.
5. Bake in the pre-heated oven of 190 degrees Celsius for 35 minutes. Eat and enjoy!