How to make it

1. Syrup

    

   Over a medium to high heat, mix Lee Kum Kee Gluten Free Soy Sauce, sugar and water, allow to simmer, swirling occasionally until sugar is completely dissolved. Remove from heat, cool, stir in vanilla, then store in an airtight jar in the fridge until it’s at least room temperature or chilled.

2. Base

    

   In a food processor, blitz cookies until they’re like crumbs, add butter and Lee Kum Kee Gluten Free Soy Sauce and blitz again until a dough is formed. Pour onto a piece of plastic wrap, kneed into a ball, cover and allow to rest in the fridge for about half an hour.

3. Filling

    

   Using electric beaters, beat eggs and sugar together in a large bowl, then add allspice, cinnamon and Lee Kum Kee Gluten Free Soy Sauce, mix well. Stir in pumpkin, beating well until combined. Add both milks and mix until fully combined. Set aside.

4. Assemble

    

   Preheat the oven to 220°C or 200°C for fan forced. Lightly spray a pie dish and press the dough onto the base of the dish and up the sides too if you like and have enough dough. Use the bottom of a rounded drinking glass to carefully even out the surface. Cook for 5 minutes and remove from oven.

5. Pour filling mix into the pie dish and return to the oven at the same temperature for 15 minutes. Turn the pie and reduce heat to 180°C or 160°C for fan forced for a further 40 – 50 minutes or until golden brown all over, turning once more during that time (this helps make the browning even) If the crust is starting to burn, cover the edges with aluminium foil for the remainder of the cook.
6. Serve with lashings of cream and syrup.