There will be a lot of waiting between steps on this pie, but you can easily make all the components ahead of time and keep them in the refrigerator over the course of a couple days before assembling it at the end. You will want to use a deep pie dish for this recipe.

Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper.

Spread all of the pumpkin out on the paper and roast for 20 to 30 minutes or until it is a deep orange color and is reduced down to about two cups.

Remove it from the oven and set it aside to cool.

Place the chocolate chips in a large, heat-safe bowl and set aside.

In a small pot, bring the cream, corn syrup and butter to a boil, stirring regularly.

As soon as it’s at a boil, remove it from the heat and pour the mixture evenly over the chocolate chips. You don’t need to stir. Just set it aside for one minute.

Add the pumpkin and seasonings, and stir. Using an immersion blender (or a normal one), blend until everything is completely smooth. Place the ganache in the refrigerator to completely cool.

Have the heavy cream, butter (cut into tablespoons), vanilla and salt measured out and ready. Set them aside.

In a heavy-bottomed saucepan, add the sugar, water and corn syrup. Heat it over medium heat, stirring to make sure the ingredients are totally incorporated. Keep stirring until the sugar dissolves. Once the mixture is clear and bubbling, do not stir any more. Just swirl the pot every few minutes, watching it closely. You’ll cook it until it reaches a golden brown color. You’ll know it’s ready when it’s a deep brown and there are just small bits of smoke coming up from the mixture. This could take as long as 10 minutes.

As soon as it’s to the point, remove it from the heat immediately and instantly toss in a tablespoon of butter, whisking vigorously. As soon as that pad is almost melted, follow suit with another, continuing until all of the butter is incorporated.

Now, drizzle in the cream, continuing to whisk.

Whisk in the vanilla and salt, and then pour the caramel into a heat-safe container. Let the caramel cool on the counter before placing the container in the refrigerator to cool completely.

Preheat the oven to 325 degrees. Prepare a rimmed baking sheet by lining it with parchment paper, and set it aside.

Add all of the ingredients to a mixing bowl and cut together with a fork or pastry cutter until everything is well incorporated and resembles large crumbs.

Dump the mixture into an even layer on the baking sheet and bake for 10 to 15 minutes, stirring every five, until the mixture is browned.

Remove from the oven, and let the mixture cool completely.

In a mixing bowl, beat the whipped cream, powdered sugar and vanilla until stiff peaks form. If the whipped cream isn’t sweet enough, add a bit more powdered sugar until it’s to your liking. Set it aside.

Spread the caramel evenly into the bottom of the pie crust.

Next, carefully spread the ganache over the caramel layer. Top that with the prepared whipped cream, and sprinkle the streusel on top just before serving. Store the finished pie or any leftovers in the refrigerator in an airtight container.