Method

• 1.
  Preheat oven to 200°C/180°C fan-forced.
• 2.
  Place pumpkin and 130ml oil in a bowl, toss to combine and spread over a roasting tray. Roast, gently shaking pan halfway through, for 30-35 minutes until pumpkin has a little colour, and still some bite (it will cook more as your pie bakes).
• 3.
  Heat remaining 20ml oil and 20g butter in a medium saucepan over medium heat. Add onion and garlic and season with sea salt flakes. Cook, stirring occasionally, for 10 minutes or until onion has softened and caramelised a little. Add chickpeas, tomatoes, stock, pomegranate molasses, rosemary and paprika, and season with freshly ground black pepper. Bring to a simmer, then remove from the heat and set aside at room temperature for 20 minutes to cool a little.
• 4.
  Add pumpkin, all oil from tray, preserved lemon and feta to the onion mixture and gently stir to combine. The filling should be quite wet; the moisture will cook out as your pie bakes. Check the seasoning, then transfer mixture to a 24cm (base measurement), 7cm-deep square baking dish (3.5L capacity) to cool completely. You can chill overnight at this stage, if you like.
• 5.
  Preheat oven to 190°C/170°C fan-forced.
• 6.
  Roll pastry to fit over the top of the pie dish, and gently place it over the filling. Trim any excess and use it to decorate the top. You can use cookie cutters to cut the pastry into fun shapes – a bunny will give your pie a nice Easter touch.
• 7.
  Lightly beat egg and milk together, and gently brush over the pastry. Bake pie for 30-35 minutes until pastry is golden and flaky. Transfer to a wire rack for 10 minutes to cool slightly, then serve.