Preheat the oven to 180°C/350°F. There is a saying "people with cold hands are good at making pastry," so keep the butter in fridge until you need it. Prepare a bowl, add flour and butter. Mix them with your fingers, but do not knead the mixture.

When you get a crumbly, sand like texture, add water slowly until the texture becomes soft like your earlobe. Continue to mix, but do not knead.

Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge.

Cut a pumpkin into small bite-sized pieces (about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 3 min until the pumpkin becomes soft.

Put the pumpkin pieces into a bowl. Mash them until it becomes roughly creamy in texture. Add sugar and keep mixing.

Pour the beaten eggs, the half cup of milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well.

Roll out the pastry to about 2 mm thickness and then lay it into a pie tray. Shape the edge by pushing it with the tongs of a fork.

Pour the pumpkin mixture on the pasty. Bake for about 45 min. Let cool a little before enjoying this gorgeous treat!