Step 1

Preheat your oven to 350ºF (175ºC) and grease a tart tin (preferably with coconut oil).

Step 2

Place the vegan biscuits into a food processor and pulse a couple of times to break them down. Place the Medjool dates into a little hot water to soften for a few minutes, then add them to the biscuits in the processor. Pour in the maple syrup and process until you get a thick sticky mixture. If it’s too dry, add in a little water (1-2 Tbsp).

Step 3

Press the biscuit mixture into the tart tin to form the pie base and set in the fridge whilst you're preparing the vegan pumpkin pie filling.

Step 4

Combine all ingredients for the filling in a large mixing bowl until no lumps remain - you might want to use an electric hand whisk to make it easier.

Step 5

Pour the mix onto the cake base, smooth out with a knife and bake at 175ºC for 25-30 minutes. Allow for the cake to cool down entirely before slicing & enjoy with some whipped coconut cream or drizzled caramel.