Preheat oven to 200C/390F.
Heat 1 Tbsp of oil in a medium-sized pan and add the red onion. Cook until slightly softened, about 2-3 minutes, then add the fennel and dried thyme. Cook until soft, then season with salt and pepper. Set aside.
Roll the puff pastry out on a sheet of parchment paper to 28x36cm (11×14 inches). Score lightly with a knife to create a 1-inch border on all the sides. Prick the inside with a fork to prevent it from puffing up in the oven, then brush a layer of Organic Liquid Coconut Oil over the entire puff pastry.
Arrange the onion and fennel mixture on top, then add the sliced pumpkin, sage, salt and pepper. Bake for 20-25 minutes, until the pastry has browned and the pumpkin is cooked. Serve with creme fraiche and fresh parsley.
