Preheat oven to 375 degrees.

In large skillet, melt butter.

Add shallots, potatoes, carrots, and celery.

Cook about 10 minutes, until vegetables are beginning to soften.

Add garlic, peas, and chickpeas and cook another 2 minutes.

Add curry powder, turmeric, coriander, and tomato paste, and mix to combine.

Add coconut milk and pumpkin puree and mix to combine.

Bring to a simmer and let cook 10 minutes, until sauce is thickened.

Place one sheet of puff pastry in pie dish, cutting off any edges that go over the edge.

Pour chickpea mixture into pie dish.

Cover with additional puff pastry. I cut the puff pastry into ~½” strips and made a lattice design, but you can also just cover it with the sheet and pinch close.

Bake in preheated oven for 45 minutes, until puff pastry is golden and mixture is bubbling.

Serve and enjoy!