Sift the flour into a large mixing bowl. Add the cinnamon, nutmeg, and salt.
Add the rice malt syrup and melted coconut oil, and start to mix together.
Once the ingredients have combined, use your hands to crumble the mixture together in between your fingers
Once fully combined, add to a pie dish greased with coconut oil. Press the mixture firmly and evenly around the pie dish, pressing the mixture up the sides to create an even crust around the whole dish.
Poke a few holes into the crust with a thin skewer, and pop the dish into the oven.
Bake for 20 minutes at 180 degrees. Once golden brown, remove and set aside to cool.
In a medium pot, bring 350ml of soya milk to the boil. Remove from the heat and add the vanilla extract and rice malt syrup. Stir thoroughly.
In a separate small bowl, whisk the arrowroot powder together with 240 ml of soya milk until smooth and without any lumps.
Add this mixture to the pot, and set on low heat. Stir until it thickens. This may take around 3-5 minutes, but make sure to do this on a low heat as corn flour can be quite sensitive.
Once thickened, remove from the heat and allow to cool for a few minutes.
Gently pour the mixture onto the crust evenly, and dust with cinnamon.
Let cool then chill in the refrigerator for at least 2 hours before serving.