Instructions

1. Cut the butter into cubes and let it soften at room temperature for 10–15 minutes.
   
2. Preheat the oven to 180°C/350°F (160°C/320°F for a convection oven).
   
3. While the oven heats up, cut the pumpkin into small pieces and place them on a baking sheet lined with parchment paper. Roast the pumpkin in the oven for 30–40 minutes (25–35 minutes for convection), until soft.
   
4. As the pumpkin roasts, prepare the crust: Sift the flour into a large bowl, add the salt, and mix to combine.
   
5. Add the softened butter to the flour and rub it into the flour with your fingers until the mixture resembles coarse crumbs.
   
6. Gradually add the water, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 40 minutes.
   
7. Once the pumpkin is done, remove it from the oven and let it cool slightly. Then, use an immersion blender or food processor to puree the pumpkin until smooth.
   
8. In a large bowl, mix the remaining filling ingredients into the pureed pumpkin until smooth.
   
9. After the dough has rested, roll it out with a rolling pin to fit a pie dish, covering both the base and sides.
   
10. Fill the crust with the pumpkin filling and trim the excess dough, leaving a 5 mm (1/5 inch) border above the filling. You can use any leftover dough to cut out decorative shapes, like leaves.
    
11. Bake the pie and any decorative dough shapes in the preheated oven at 200°C/400°F for about 1 hour (or 45–50 minutes at 180°C/350°F in a convection oven), checking occasionally to ensure the crust doesn’t burn.
    
12. Once baked, place the decorative leaves on top and let the pie cool to set. It’s even better the next day!