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.
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.
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.
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.