For the dough: In the bowl of a stand mixer, combine all the ingredients and gradually add warm water until a smooth, soft dough forms.

For the filling: Wash the pumpkin well and cut it in half. Remove the seeds, then peel the outer skin with a knife or a vegetable peeler.

Grate the pumpkin using a food processor or a box grater. Work in batches and don't grate for too long.

Divide the dough in half, making one half slightly larger for the bottom crust. On a floured surface, roll out the larger piece of dough, using crisscross motions, until it's large enough to fit the pan.

Place the rolled-out dough in the pan and drizzle with a little more olive oil, spreading it evenly with your hands.

Roll out the second piece of dough the same way.

Spread the pumpkin mixture evenly over the bottom crust in the pan. If the pumpkin is very juicy, sprinkle two tablespoons of semolina over the filling or mix it into the bowl.

Place the second sheet of dough on top and fold the edges evenly. Generously brush the top and especially the corners with olive oil. Score the pie into pieces with a sharp knife and bake at 350°F (180°C) with convection for about 1 hour and 10 minutes, depending on your oven.