For the dough: Combine the flour, sugar and salt, make a well in the center, sprinkle the chopped butter around the edges and place the whisked egg and 2 tablespoons lukewarm water in the well. Chop all ingredients together with the knife until crumbly then quickly knead with your hands until smooth. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
For the filling: Cut the pumpkin flesh into cubes and simmer in the milk for about 20 minutes, until fork-tender. Let cool then mash slightly with a fork. Knead in the butter, honey, egg yolks, sugar and 2/3 of the Amaretto cookies. Whip the egg whites until stiff then fold in.
Roll out the dough and use to line the springform pan. Sprinkle with the remaining cookies and then fill with the filling.
Bake in a preheated oven at 180°C (approximately 350°F) convection for about 40 minutes, until golden brown.