Method (base)

1. Line a cupcake tin with 6 cupcake liners, set aside and pre-heat oven to 180°C degrees c fan.
2. Crumble the biscuits into a blender and blitz until you have fine crumbs.
3. Add the dairy-free butter into a saucepan, heat on low until melted. Add the melted butter into the biscuits and pulse again to combine.
4. Add 2-3 tablespoons of buttery biscuit base into each cupcake case, and compact with something flat, like the base of a small glass or rolling pin. You want the mixture to go up the sides of the case, creating a cup shape for the pie filling to sit in.

Method (pumkin pie filling)

1. Add all of the pumpkin pie ingredients into a medium sized mixing bowl and whisk with a hand whisk until smooth. Alternatively, add it into a blender and blend until smooth.
2. Divide the mixture between the cases. Bake in the middle of the oven for 25-30 minutes. You’ll know they’re baked when they’re shiny on top and the filling feels firm to the touch (it should wiggle slightly).
3. Once baked, remove from the oven allow to cool fully before topping.

Method (cream)

1. In a stand mixer or bowl with an electric hand whisk, whisk the dairy-free whipping cream until soft peaks. Make sure the pies are 100% cool before adding on the cream. Transfer into a piping bag fitted with a round tip nozzle, then pipe a bulb on top of each pie.
2. Dust each pie with a light sprinkle of ground cinnamon. I added on a shortcrust pastry leaf for decoration which is completely optional.