1. Place pumpkin in a microwave safe dish. Add 3 tablespoons water, cover with cling wrap and cook on full powder for 5-6 minutes, until tender. 
2. Meanwhile, skin the trout fillet and cut into cubes. In a large bowl whisk together the eggs, yoghurt and crumbled goat's cheese. Season with pepper. 
3. Remove puff pastry from the freezer and thaw out until pliable. Line a loose-bottomed tart tin with a round of baking paper and grease sides with butter. Transfer pastry into the tin, pressing into the sides. Cut off overhangs. Prick base all over with a fork. 
4. Fold decided trout and cooled pumpkin through the mixture and pour into the pastry-lined tin. Smooth top. Bake for 25 minutes. Remove from oven and stand on a wire rack in tin for 10 minutes to cool slightly before serving topped with chives and rocket, if using.
5. Store any leftover pie in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat in the microwave. 

*Notes: for convenience we used peeled diced pumpkin, if using a whole pumpkin aim for a 320g before peeling and removing seeds.