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The base of the recipe came from Cotter Crunch, but I made a few changes as I went. I used roasted Crown Prince pumpkin instead of tinned purée, added a bit of Coconut Collab cream for a silkier filling, and swapped the pastry crust for a ginger nut biscuit base - mostly because it felt right (but also because I can never get a gluten free pastry right). The warm spice works beautifully with the pumpkin, and it makes the whole kitchen smell like autumn.

It’s rich and softly sweet. A little spiced, a little custardy. Best served cold, with a quiet evening and maybe a candle or two burning nearby.

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Biscuit Base

(24 cm springform tin, 7 cm deep)
 

You’ll need:

• 306 g Tesco Free From Ginger Nut biscuits

• 122 g Stork margarine, melted

• Pinch of salt (optional)

• 1 tsp maple syrup (optional, for flavour and binding)
   

To make:

1. Crush the biscuits finely - a blender is easiest, but a rolling pin works just as well.

2. Mix in the melted margarine (and maple syrup if you like).

3. Press the mixture into the base of your tin - about 1-1.5 cm thick.

4. Bake at 170 °C fan for 10 minutes, then let it cool completely.

5. Chill in the fridge while you make the filling.
    

Pumpkin Filling

You’ll need:

• 936 g roasted Crown Prince pumpkin purée (strained smooth)

• 6 large eggs

• 235 ml non-dairy milk (almond or oat)

• 235 ml Coconut Collab dairy-free cream

• 280 ml maple syrup

• 235 g sugar (or substitute)

• 4 Tbsp arrowroot starch (or corn-starch)

• 1½ tsp cinnamon

• ⅜ tsp nutmeg

• ⅜ tsp ground ginger

• ¾ tsp salt

• 1½ tsp vanilla extract

• Optional: 3 Tbsp amaretto or brandy

• Optional topping: ¼ cup glazed nuts
   

To make:

1. Preheat the oven to 170 °C fan (190 °C conventional).

2. Whisk together the eggs, milk, and Coconut Collab cream until smooth.

3. Add the pumpkin purée, maple syrup, sugar, arrowroot, spices, salt, and vanilla (plus the liquor if you’re using it).

4. Stir until it’s all silky and even.

5. Pour into your cooled biscuit base.
    

Baking

1. Bake for 60 minutes, then check. The edges should be set, the centre still a little wobbly.

2. If it’s still too liquid, cover lightly with foil and bake for another 10-15 minutes at a time.

3. Mine took about 85-90 minutes in total.

4. Once mostly set, turn off the oven, crack the door open, and leave the pie inside for 5-10 minutes.

5. Let it cool on a rack for half an hour or so.
    

Cooling & Serving

When the pie is no longer warm, cover it loosely and chill for at least 4 hours - overnight is best.
Slice with a warm knife for clean edges.

Serve cold, with coconut cream or a drizzle of maple syrup.

The filling will be a little softer in the middle because of the extra cream - more custard than firm slice - but once it’s chilled, it sets beautifully.
 

Notes

This makes a slightly larger, creamier pie than the original recipe - rich and golden with a gingery crunch underneath.

I used Crown Prince pumpkin because I love its deep colour and subtle sweetness, but any firm orange variety will do.
 

It’s the kind of bake that feels like a small ritual - unhurried, comforting, and best enjoyed as the evenings draw in. I didn’t manage to get any pictures this time; it disappeared far too quickly - which, I suppose, is the best kind of review.