PUMPKIN GANACHE:

• 2 (15-ounce) cans Pumpkin Puree
• 1 1/4 cups Heavy Cream
• 1/3 cup Corn Syrup
• 5 Tablespoons Unsalted Butter
• 12 to 16 ounces White Chocolate
• 3 teaspoons Pumpkin Pie Spice
• 1/2 teaspoon Salt

CHEWY SALTED CARAMEL:

• 1 cup White Sugar
• 1/3 cup Heavy Cream
• 6 Tablespoons Unsalted Butter
• 1/4 cup Water
• 2 Tablespoons Corn Syrup
• 1-2 teaspoons Salt
• 2 teaspoons Vanilla Extract

PIE CRUST:

• 1 1/2 cups Flour
• 12 Tablespoons Unsalted Butter
• 1/2 cup Fine Ground Cornmeal
• 1 Tablespoon White Sugar
• 1/2 teaspoon Salt
• 1/4 to 1/3 cup Ice Cold Water
• 1 Tablespoon Apple Cider Vinegar

STREUSEL TOPPING:

• 1/2 cup Flour
• 1/3 cup Light Brown Sugar
• 1/3 cup Rolled Oats
• 6 Tablespoons Unsalted Butter
• 1 teaspoon Cinnamon
• 1/2 teaspoon Cardamom
• Pinch of Salt

FRESH WHIPPED CREAM:

• 2 cups Heavy Cream
• 3 Tablespoons Powdered Sugar