Ross you will be able to make a very good pie by using a jus-rol sheet of short crust pastry and a pumpkin pie filling.
I make a potato and olive pie the other week using the jus rol sheet of short crust. Much potato, green olives. Kids will eat. More of a flan, as did not go with pastry on top. So, you could buy a pumpkin and scoop out the flesh, fry it with your favourite flavouring, I say garlic, blend if you want then bake.
Now first of all, bake the pastry for say 15 minutes. You should lay the pastry in a tray. If the tray Is oblong you won't need to faff. Prick the pastry all over with a fork. Next, distribute a lot of dried peas or other pulse all over the pastry. This is called baking blind. I do not know why. After about fifteen minutes, or before you burn the stuff, remove the tray from oven, probably about 200 degrees C. Get rid of the dried peas. Keep them for the next time. Add the pumpkin filling. Stick it back in oven, probabaly 30 mins, watch for burning, then you will have girlfriend impressing pie/flann
I am trying to make this simple as I am sensing younare possibly pre contemplative on the baking?
The genius of jus rol sheets or sainsburys replicas is that they have done the tricky bit ie making the pastry IMO