Start by making the pastry. Sift the flour and salt into a bowl and add the butter. Using your fingers, rub the butter into the flour until the mixture resembles fine breadcrumbs. Mix in the oil. Gradually add enough water to gather the ingredients into a dough. Knead over a lightly floured surface for a few minutes and then wrap in cling-film and leave to rest in a cool place for 30 minutes. Meanwhile, heat the oil in a large pan and add the onions. Cook over a high heat until lightly browned. Lower the heat and mix in the pumpkin. Cook over a medium heat for 6 minutes while stirring occasionally. Mix in the remaining ingredients, cook for 3 minutes and remove from heat. Leave to cool. Grease a round 23cm baking tin with butter and dust with flour. Roll out the pastry over a lightly floured surface into a round shape of around 30cms diameter. Place the pastry in the tin with the edges of the pastry overlapping the sides of the tin. Place the pumpkin filling and then tip the edges of the pastry over the filling. Bake in a moderate to slightly hot oven, 170 degrees, for 60 minutes. Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands