Pumpkin Pie with Ginger Biscuit Crust and Pecans

I think I'm turning a little orange from all this pumpkin I've been eating recently, or maybe I've just been using too much bronzer… either way, there have been pumpkins a plenty and I don't seem to be stopping.

I have always wanted to try pumpkin pie but unfortunately they are few and far between here in England and I'm yet to come across one. That being said, I'm sure if I ever did find one in the UK, I can bet it wouldn't be that good or really how it should be if I was over in the States. All the more reason for another visit someday. 

So when I finally caved and made my own pumpkin pie I was overjoyed! It really was delicious and my own efforts did not disappoint. I went heavy on the spices - cinnamon, ginger, nutmeg and cloves and added in a ginger biscuit base (recipe here).

Who knows if it's how the pie is meant to taste but it is pretty much how I always imagined it. The epitome of autumn, with some extra pecans for luck!

Vegan, wheat/gluten free, dairy/lactose free

PS - If anyone does know where I can get a good pie in England let me know!

Ingredients:
For the Gingers biscuit Crust:
approx. 12 ginger biscuits (enough to make 2 cups of crumbs)
1 tbsp agave
4 tablespoons vegan butter/marg., melted

For the Pumpkin Filling:
2 (425g) tins pumpkin puree (or make your own!)
1/2 cup (100g) soft light brown sugar
1/2 cup (118ml) almond milk
2-3 Tablespoons maple syrup 
3 tbsp ground flax seed whisked with 5 tbsp warm water 
1 tsp vanilla extract
1 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground cloves

To top:
100g pecans, chopped
1 tsp Cinnamon
2 tbsp vegan butter/marg., melted
1 tbsp maple syrup

To Make:

• Make crumbs out of your ginger biscuits, either using a food processor or bashing them up with a rolling pin. (the old fashioned way and my favoured method)
• Place ginger biscuit crumbs, melted butter and agave in a bowl and mix together until evenly blended. The mixture should hold together when squeezed between your fingers.
• Lightly grease the base and sides of a spring form pan, then press the crumb mixture firmly into bottom of pan and partially up the sides. 
• Set aside.
• Preheat oven to 175ºC.
• Put all the filling ingredients, including flax mixture, into a large bowl and blend with a hand mixture until smooth or use a food processor.
• Taste and adjust the seasoning to your liking.
• Pour pumpkin mixture onto prepared base and set aside.
• Mix together the pecans, cinnamon, syrup and melted butter and set aside.
• Bake the pie for 50-60 minutes, the center will be browned and slightly soft to the touch but will from up once cool. 
• Sprinkle over the nut mixture and continue cooking for a further 10-15 minutes.
• Let cool at least 30 minutes, then pop in the fridge for a few hours before serving.