Ingredients:

• 120g walnut halves

• 70g pecan halves

• 30g ground almonds

• 3 medjool dates

• 35g cholesterol spread, melted

• 200ml skimmed milk

• 50g good quality maple syrup

• 1/2 tsp allspice

• 1/4 ground cloves - reduce the amount if you're not super-keen on the taste. I'm not so I just put a big pinch in. Keep it in though, its earthy notes will be missed otherwise. 

• 1 tsp cinnamon

• 1/2 tsp freshly ground nutmeg

• Seeds of a vanilla pod or 1 tsp vanilla extract

• 1 425g can of prepared pumpkin. I use Baking Buddy 100% natural pumpkin.

• Or use peeled, deseeded, chopped, and roasted pumpkin, which has then been blitzed or pushed through a sieve or food mill. I like the 'small sugar' variety for its natural sweetness. Its prepared weight should be 425g. 

• 2 eggs

Method:

• In a food processor, blitz the nuts and dates until a rough crumb. Don't make it too smooth.

• Add the melted 'butter' and pulse until well mixed. 

• Pour out and using your knuckles, pack it firmly into the base of a lined 9-inch springform tin.

• Bake in the oven at 180 degrees fan for ten minutes.

• Meanwhile, add the milk, maple syrup, spices and vanilla to a saucepan and gently heat until the milk is scalding but not boiling. Remove from the heat and allow to cool and steep for 15 minutes. 

• Beat the eggs in a large bowl using a whisk, then add the prepared pumpkin. Mix well.

• Add the cooled, spicy, sweet milk to the mixture and beat until smooth and creamy. 

• Pour over the baked nutty base.

• Bake in the oven for 40 - 45 minutes, turning halfway through, until it is slightly coming away from the edges of the tin.

• Leave to cool completely before running a knife around the edge and carefully releasing the tin.

• As it's an American dessert, serve with a naughty little dollop of reduced-fat squirty cream.