Add 300 g water to mixer bowl. Insert simmering basket. Add prepared pumpkin to simmering basket. Steam for 10-15 min/steaming temp/speed 2/MC on or until pumpkin is soft. Discard water.
Add pumpkin to mixer bowl and blend for 1 min/speed 9/MC on. Scrape mixer bowl down. Allow pumpkin mixture and bowl to cool while you prep your pie dish and preheat oven.
You don’t need to blind bake your pastry. Lay out your pastry dough on a deep pie dish. Feel free to crimp or stamp the edges. Preheat oven to 150℃ fan-forced.
Add remaining filling ingredient to pureed pumpkin and blend for 30 sec/speed 5/MC on. Scrape mixer bowl down and blend for 10 sec/speed 5/MC on.
Pour mixture into the prepared pie casing and bake for 45-60 min, until filling is just set and still has a slight jiggle in the middle. Keep an eye on the pie as it bakes, as you dont want your crust to over brown. Cover the edges loosely with foil if this happens.
Allow pie cool completely to room temperature before serving.