Prepare the filling by cutting the pumpkin and mushrooms into small pieces 0.6 inches – 1.5 centimeters per side.

Pour the oil into a large non-stick pan and add the spring onion, garlic clove and ¼ teaspoon of salt.

Sauté over medium heat for two minutes, then add the pumpkin and sauté for 5 minutes or until lightly browned. Eliminate the garlic.

Add the hot water, increase the heat and cook for 10 minutes without a lid: the pumpkin should be soft but not flaky.

Turn off the heat, add the mushrooms, season with ground pepper, mix and season with salt if necessary.
Leave to cool completely.

Dissolve the corn starch with ¼ cup of cold water and add it to the filling.
For the pasta, combine the flour and salt in a large bowl and mix them carefully.

Pour in the oil, stir with a fork, then work the ingredients with your fingertips to obtain a very fine texture with a crumbled appearance.

Add the water and knead quickly: the dough should not be too soft.
Heat the oven to 392 ° F in fan mode.

Generously oil the inside of a pan with a diameter of 7 inches and a height of 1.2 inches

Roll out the dough on a lightly floured pastry board into a very thin sheet. Line the bottom and edges of the pan making the dough adhere very well, then cut off the excess.

Compact the clippings and spread them out again.
Fill the pasta shell with the filling leveling it well with the back of a spoon.
Cover with the second sheet, cut out the excess dough around the edges again and seal the edges very well by pinching them between your fingers.

Using scissors, cut the dough to create a “battlements” and make some cuts in the center with a sharp knife.

Place the pie in the oven and cook for 25 minutes or until golden brown.

Remove from the oven and allow to cool before serving.