With the crust ingredients, prepare the shortcrust pastry and let it rest in the refrigerator.
While the pastry is chilling, prepare the pumpkin purée.
Once the pumpkin purée is ready, transfer it to a large bowl. Add all the remaining filling ingredients and mix well until completely smooth.
After the dough has rested, roll it out with a rolling pin to fit your pie dish, covering both the base and sides.
Fill the crust with the pumpkin filling and trim the excess dough, leaving a 5 mm (1/4 inch) border above the filling. You can use any leftover dough to cut out decorative shapes, like leaves.
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.
Once baked, place the decorative leaves on top and let the pie cool to set. It tastes even better the next day :)
