250g plain flour
1 cup caster sugar
2 tsp fine salt
375g frozen unsalted cultured butter, grated
125ml ice-cold water
1.5kg pumpkin, peeled and chopped
1 Tbsp extra virgin olive oil
¼ cup milk
1 tsp each ground turmeric, cinnamon, nutmeg and allspice
1 tsp vanilla paste
Finely grated zest of 1 lemon
3 free-range eggs
Whipped cream and cinnamon, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Grease a 35cm pie dish. Combine flour, 2 tablespoons of the sugar and 1/2 teaspoon of the salt in a large bowl, mix well. Add 250g of the butter and rub with fingertips until mostly combined. Add water, mix gently to make dough.
Roll out dough to 25 x 50cm. Fold short sides in to meet in middle, then fold in half. Roll out again, repeat folding. Roll out to a 50cm disc and line prepared pie dish. Crimp sides, then trim any overhang. Line with baking paper and baking weights, then bake for 25 minutes. Remove paper and weights then bake for 5 more minutes. Set aside.
Meanwhile, toss pumpkin in oil and remaining salt, then put in a lined roasting pan. Bake for 35 minutes, until browned and very soft. Mash, then put in a colander to drain excess moisture.
Mix pumpkin, remaining butter, sugar, milk, spices, vanilla and zest. Beat well, then beat in eggs. Spoon into pie shell. Bake for 45-50 minutes, until just firm to touch. Cool. Top with cream and dust with cinnamon. Serve.