Prepare the Biscuit Base: First, crush the digestive biscuits thoroughly. You can do this by placing them in a resealable bag and crushing with a rolling pin until they resemble fine crumbs, or use a food processor for speed. Once crushed, pour in the melted butter and mix until all the crumbs are evenly coated and glistening with butter. The mixture should feel like wet sand when you press it between your fingers.

Form the Crust: Press the buttery biscuit crumbs firmly into the bottom of an 8x8 inch (20x20 cm) baking dish or individual ramekins. Use the back of a spoon or the bottom of a glass to create a compact, even layer. Place the dish in the fridge to chill for at least 15 minutes while you prepare the filling; this helps the base set and become wonderfully crisp.

Create the Cream Cheese Filling: In a large mixing bowl, combine the softened cream cheese, caster sugar, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is light, fluffy, and completely smooth, with no lumps visible – it should look pale and creamy.

Infuse with Autumnal Flavours: Gently fold in the pumpkin puree, ground cinnamon, nutmeg, ginger, and cloves into the cream cheese mixture. Continue mixing until the colour is a uniform, inviting orange hue, and the fragrant aroma of spices fills the air. Be careful not to overmix at this stage to maintain the light texture.

Whip the Cream and Combine: In a separate bowl, whip the double cream until it forms soft peaks. It should look thick and luxurious, holding its shape when you lift the whisk. Gently fold the whipped cream into the pumpkin cream cheese mixture using a spatula, incorporating it until just combined and the filling feels wonderfully airy and smooth.

Chill to Perfection: Spoon the creamy pumpkin mixture over the chilled biscuit base, spreading it evenly across the surface. Cover the dish loosely with cling film and refrigerate for a minimum of 4 hours, or ideally overnight. The dessert is ready when it feels firm to the touch and has a lovely, stable wobble.

Prepare the Topping: Just before serving, lightly toast the chopped pecans in a dry frying pan over medium heat for 3-5 minutes until they release a nutty aroma and turn a shade darker. Be careful not to burn them. Drizzle with maple syrup while still warm and toss to coat.

Serve with Garnish: Cut the chilled dessert into squares or scoop into individual servings. Garnish each portion generously with the maple-glazed pecans and, if desired, a small sprig of fresh mint for a touch of vibrant green and a subtle refreshing scent.