600g gingernut biscuits 
350ml maple syrup 
100g melted butter 
350g full-fat cream cheese 
300g pumpkin purée 
300ml double cream 
 
Blitz the biscuits in a food processor with 125ml of the syrup until it resembles fine crumbs. Add the melted butter. Line a 20cm springform tin with baking parchment, then firmly push the crumbs into the base, transfer to the fridge and chill for 30 mins. Beat 100ml of the syrup with the cheese and pumpkin until smooth. Whip 200ml of the cream with 100ml of the syrup to soft peaks. Fold into the cream cheese mixture, then spoon over the base and level the top. Put in the fridge to go completely cold. Lightly whip the remaining cream with the remaining syrup and dollop over the cheesecake. Crumble Some extra biscuits and drizzle over some extra syrup. Leave to rest for 5 mins before serving. Enjoy! 
 
As I am not super keen on all the spices that traditionally go with pumpkin pie this was a perfect compromise. Used lots of the pumpkin flesh but gave us a refreshing change to the normal pumpkin pie flavour xx