For the base
Preheat your oven to 180•C and line a rectangular baking pan with parchment paper, greasing with low cal oil.
Blitz the gluten-free biscuits in a blender till they become a crumb. If you don’t have a blender, place the biscuits in a freezer bag and place them between two tea towels. Using a rolling pin, crush the biscuits to a crumb.
Add the low-fat spread or butter to a pan and melt over medium heat, then add the biscuit crumb and mix to combine. Press this mixture down in the bottom of the lined baking pan.
In a separate bowl mix the pumpkin puree, eggs, milk, spices and sugar-free maple syrup until fully combined. Spread this mixture over the biscuit base and place in the oven.
Bake for around 40 minutes then remove and allow to cool before removing from the pan.
As an optional extra you could toast some pumpkin seeds and sprinkle over the top to decorate.
Serve with a low-fat crème fraîche or greek yoghurt, enjoy!
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