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Preheat your oven to 425F (220C).
To make the Lentil Layer: in a large pan, heat the olive oil over medium-high heat. Add the onions, carrots, and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms decrease in size, about 5 minutes. Stir in the lentils, vegetable broth, sun-dried tomatoes and all the spices. Heat through until everything is hot and bubbling, about another 5 minutes.
To make the Pumpkin Layer: melt the vegan butter in a medium saucepan over medium-high heat. Add the garlic and sauté for a minute until soft and fragrant. Add the pumpkin, maple syrup and salt, stir to combine and heat through.
To assemble the Shepherd's Pie: Spread the lentil mixture on the bottom of an oven-safe casserole dish. Pour over the pumpkin mixture on top and spread evenly. Bake for 15 - 20 minutes until the Shepherd's pie is heated through. Garnish with the toasted pumpkin seeds before serving.