Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.

Make the flax egg: stir the ground flaxseed into the 2 tablespoon cold water and set aside for 10 minutes to thicken.

Spread the cubed pumpkin over the lined tray and roast for about 30 minutes, until very tender. (Make the crust while it roasts.)

Add the rice flour, chickpea flour, xanthan gum and coconut sugar to a large mixing bowl and mix to combine. Add the solidified coconut oil and cut it into the dry ingredients with a knife until the mixture looks like coarse crumbs.

Add the flax egg, then pour in the ice cold water about 2 tablespoon at a time, mixing with a rubber spatula after each addition, until the dough holds together. Gather it into a ball with your hands.

Wrap the dough and chill it in the fridge for 15 minutes.

On a board lightly dusted with rice flour, roll the dough into a roughly circular sheet about ¼ inch thick.

Transfer the dough to a 9-inch pie dish or tart pan and press it in. Trim off the excess dough around the edges (use the scraps to patch any tears), then prick the base all over with a fork.

Transfer the roasted pumpkin to a blender or food processor with the coconut sugar, ground ginger, crushed cloves, cinnamon, crushed cardamom seeds, cornstarch and soy cream. Blend until completely smooth.

Pour the filling into the crust and smooth the top. Bake at 350°F for 25 to 30 minutes, until the edges are golden and the center is set and firm to the touch.

Let the pie cool on a wire rack for at least 2 hours (or chill it) before slicing, so the filling can set.