Step 1

Preheat the oven to 180C. Grease a 24cm loose-bottomed tart pan.

Step 2

Place pumpkin and coconut milk in a pan over medium-low heat and simmer, stirring, for 25 minutes or until soft. Cool.

Step 3

Meanwhile, whiz pecans and dates in a food processor until finely chopped, then combine in a bowl with vanilla, butter, coconut flour, 1 eggwhite and a pinch of salt. Press mixture into the base and sides of prepared pan. Prick base with a fork, then bake for 15-20 minutes until dry.

Step 4

Whiz cool pumpkin mixture, spices, zest and 1/4 cup (60ml) maple syrup in a food processor. Add remaining 2 eggs and yolk, and whiz to combine. Pour filling into base. Bake for 45 minutes or until just set.

Step 5

Toss pumpkin seeds in remaining 1 tablespoon maple syrup. Bake on a baking paper-lined baking tray for 8-10 minutes until golden. Cool, then break into shards.

Step 6

Top pie with yoghurt, pumpkin seeds and extra maple syrup.