With graham cracker crust, pre-baked for 10 minutes before adding pumpkin pie filling.
Made turkey and leaf accents out of gluten free pastry dough that I baked separately and added on top of the pie, once it was was cooled. (Next time I bake this pie, I want to use https://tidymom.net/pie-crust-cookies/ for the recipe to make the accents to top the pie.)
Heat the golden syrup and sugar on medium heat for about 4-5 minutes until reaches hard ball stage, then add baking soda quickly stirring and pour into pan straight away (watch out for soda lumps)
