Get the pastry out of the fridge - it's will be easier to work with at room temperature.
750 g short crust pastry
Pre-heat the oven to gas mark 6/200c.
Peel the pumpkin and chop into two inch chunks.
1.5 kg pumpkin
Put on a baking tray and roast for 45 minutes (or until soft).
Blend the baked pumpkin up into a puree.
Turn the oven down to gas mark 5/190c.
Roll out the pastry and sit it in the pie dish (26cm diameter dish) - create a crimp around the edges, but leave enough pastry over the edges, to stop it from shrivelling up too much.
In a big bowl, mix together the pumpkin puree, coconut cream, coconut sugar, vegan butter, vanilla extract and all the spices.
¾ cup coconut sugar, 1 tablespoon vegan butter, ¼ cup coconut cream, 2 ½ teaspoon vanilla extract, 3 teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg, A pinch of ground cloves
Mix together the maple syrup and the cornflour until all the cornflour absorbs into the maple and forms a thick creamy paste.
⅓ cup maple syrup, 3 tablespoon cornflour
Add the maple cornflour mixture to the pumpkin puree and stir until combined.
Pour the pumpkin mix into the pastry in the pie dish.
Bake for 45 minutes - check after 30 minutes, if the edges are browning, cover the edges with tinfoil to stop it burning.
Let the pumpkin pie cool on a wire rack, then put in the fridge overnight (8-12 hours) for it to set. This is a really important step, otherwise it will be too soft to serve!
Once you've let the pie set in the fridge serve with oat or coconut cream and enjoy.