1. To make the pastry, place the flour, butter and water into a food processor bowl and process until the mixture becomes a dough ball. Wrap in plastic wrap and place into the refrigerator to rest for 1 hour.
  2. Preheat a fan forced oven to 180C and lightly spray a 25cm diameter pie dish with canola oil spray.
  3. Wrap the pumpkin wedge in aluminium foil and place onto an oven tray. Place into the oven for 45 minutes to bake. Allow to rest until cooled.
  4. Place the dough ball onto a lightly floured surface and roll out to a 0.5mm thick round shape. Place into the pre-prepared pie dish and line the surface with baking paper. Fill with rice and place into the oven to bake for 20 minutes to blind bake.
  5. Remove the baking paper and rice and place back into the oven for 5 minutes to bake.
  6. Scoop the flesh out of the cooled pumpkin and mash for 1 minute using the masher attachment on the stick mixer. Stir through the cream, eggs, sugar, vanilla, cinnamon and nutmeg and pour into the pie base. Place the pie back into the oven for 50 minutes or until the centre does not wobble when moved.
  7. Allow to cool and serve with whipped cream.

TIP: If you can, allow the pie to rest at room temperature over night before eating.