Grab a gluten free pastry and a pumpkin and you are off,

Roast and peel the pumpkin then blend with coconut milk (full fat) maple syrup till sweet, cinnamon and mixed spice.

Take a small amount of the blended liquid and add lots of corn flour to pan and heat till super thick then add back to the rest.

Roll out pastry either into small tarts add the pumpkin mix and bake for 15-20 at 160c or blind bake a big one and then add the mix, cook for 40 mins.

As a pretty finish I added pecans to the top. It just is not possible to have Halloween without it in my home.

Everyone loves it. Enjoy