Spread both cans of pumpkin on a parchment lined baking sheet and roast at 325 for about 20 – 30 minutes. Let cool before use.

Add white chocolate to a large heat safe bowl, set aside. Add cream, corn syrup, and butter to a small pot, and bring to boil. Once boiling, pour hot cream mixture over white chocolate, let sit for 1 minute.

Add roasted pumpkin, spices, and salt to the white chocolate mixture, stir.

Blend all ingredients until completely smooth and silky.

Ganache can be made 1 – 2 days ahead, stored in the fridge. Reheat to achieve pourable consistency before filling your pie.

Measure out the heavy cream and butter, keeping them cold.

Add water, white sugar, and corn syrup to a medium saucepan. Mix well and set over medium heat.

Once the mixture is bubbling, swirl the pan, and brush down the sides if needed.

Once the mixture takes on a golden color, gently swirl often and monitor closely.

Add butter one tablespoon at a time, whisking well in between, then add cream, vanilla, and salt.

Pour into a heat safe container and allow to cool, then refrigerate.

Caramel can be made 1-2 days ahead, stored in the fridge. Reheat to achieve pourable consistency.

Measure out all dry ingredients into your largest bowl and mix together.

Cut cold butter into tablespoons and add to the bowl. Mix until all butter is coated.

Add vinegar and ice water, one tablespoon at a time, tossing until the mixture holds together.

Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the dough into a shape larger than the pie tin and transfer to the tin.

Blind bake the pie crust at 350 degrees for 30-35 minutes, checking occasionally.

Cool for at least 1 hour before filling.

Add all ingredients to a medium bowl and mix until a loose crumb forms.

Spread on a parchment lined sheet pan and bake at 325 for 15 minutes.

Whip heavy cream and powdered sugar until soft peaks form.

Pour room temperature caramel into the pre-baked pie crust, place in fridge for 20-25 minutes.

Pour pumpkin ganache over caramel, covering it completely.

Refrigerate overnight. Serve cold topped with fresh whipped cream and streusel.