Grease a 9-inch pie pan with oil and set it aside.

Combine all the ingredients in a high-speed blender or food processor until you get a crumbly dough.

Shape the dough into a ball with your hands and knead it gently until it's smooth. Roll out the dough to about half an inch thick with a rolling pin. Place the dough into the greased pie pan, pressing it gently into place. If the dough crumbles, just press it back together in the pan. Use a fork to decorate the edges. Put it in the fridge.

In a small saucepan, mix the pumpkin puree, milk, syrup, cinnamon, and arrowroot powder. Stir over medium heat until it thickens and starts to simmer.

Remove from the heat and pour the filling into a large mixing bowl. Let it cool for 2 minutes, then use a stick blender to blend until smooth and creamy. Let it cool for 5 minutes.

Preheat your oven to 350°F.

Pour the pumpkin filling into the pie crust. Bake for 35-40 minutes, or until the crust is golden.

Take the pie out of the oven and let it cool completely at room temperature. Once it's cool, refrigerate it so the filling can firm up.