Preheat the oven to 180 degrees C (350 degrees F).
Make the flax egg by combining the ground flaxseed with water and setting aside for 10 minutes.
Spread the cubed pumpkin over a baking tray covered with parchment paper and bake for 30 minutes, until tender.
MAKE THE CRUST
Add the rice flour, chickpea flour, xanthan gum, and coconut sugar to a large mixing bowl and mix to combine. Next, add solidified coconut oil and mix into the dry ingredients using a knife until a crumb-like texture forms.
Add the flax egg and pour in ice cold water around 2 tbsp at a time, mixing in using a rubber spatula. When all the water had been added in, form a dough ball using your hands.
Transfer to a floured board and chill in the fridge for 15 minutes.
Remove from the fridge and roll out into a thin, roughly circular sheet, around ⅓ inch in thickness.
Transfer to and press into a pie dish. Trim off any excess dough around the edges, which you can use to cover any rips in the dough. Poke a few rows of holes in the crust using a fork.
MAKE THE FILLING
Transfer the baked pumpkin to a blender or food processor together with the coconut sugar, ground ginger, whole cloves, cinnamon, cardamom pods, cornstarch and soy cream. Blend until very smooth.
Pour the filling into the crust and bake for 30 minutes, until golden brown and solidified.