Place peeled and diced pumpkin into a saucepan and add 100ml So Good™ almond milk. Gently bring to a simmer and cook for 10 minutes or until pumpkin is soft. Strain the pumpkin into a bowl with a colander on top.
Keep 150ml of the So Good Almond Milk for the filling.
Mash or puree the pumpkin, then add the honey, nutmeg, cinnamon, ginger and vanilla bean by cutting the bean in half lengthways and scraping out the seeds. Mix well.
Break the egg into a bowl and whisk in the 150ml of So Good™ almond milk. Mix into the pumpkin puree.
Line pastry into a pastry case, pour in mixture and bake at 180°C for about 40 minutes or until the edges of the filling have risen and the center is set.