This dairy-free pumpkin pie has a wholesome base made of cashews, oats and dates and is just a little bit naughty with crystallised ginger. Silken tofu has a very smooth texture and a milky, nutty taste that pairs happily with pumpkin and coconut cream for the filling. Choose a good dry pumpkin otherwise the filling will be too wet — buttercup is ideal. This pie will keep in the fridge for at least a week. It’s good to make it the day before you want to serve it so the bas...