Preheat the oven to 200°/fan 180°.
Chop the pumpkin into bitesized cubes, and add it to an ovenproof casserole dish along with the halved shallots. Drizzle with the olive oil and season with salt and pepper, and roast in the oven for 25 minutes until golden and soft.
Meanwhile, in a medium saucepan, heat the butter over a medium heat. Once melted, add the garlic, thyme and bay leaves. Cook for 2-3 minutes until fragrant.
Stir through the cornflour, then add the cannellini beans, mustard, nutmeg and coconut milk and stir well. Season, then simmer for around 10 minutes, or until the pumpkin is ready.
Make up the stuffing according to the pack instructions.
Once the pumpkin and shallots are soft and golden, pour over the creamy sauce, then top with the stuffing. Cook in the oven for 20 minutes, until the stuffing is golden brown and crispy.