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Preheat oven to 180 degrees Celsius (350 Fahrenheit)
Prick pumpkin with a fork and roast for 1.5-2 hours until soft
Make shortcrust pastry by rubbing 150g butter into 300g flour with salt and 50g icing sugar
Add orange zest to the pastry mixture
Create a well in the center, crack in 1 egg, and mix with a fork until pastry comes together
Press pastry slices into a pie mold, joining them with fingers and pushing up the edges
Puree 400g cooked pumpkin with 175g golden caster sugar and 100ml double cream in a food processor
Add 3 teaspoons vanilla paste, ¾ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon allspice, and 20 gratings of nutmeg
Separate 3 eggs, keeping yolks in the processor and whisking whites in a bowl until stiff peaks form
Fold egg whites into the pumpkin mixture
Pour filling into pastry case and bake on the bottom shelf for approximately 45 minutes
Allow pie to cool on a cake rack
Heat 4-5 tablespoons maple syrup in a pan until it boils and caramelizes
Add 2 handfuls of pecan nuts to the maple syrup and cook for 1-2 minutes
Pour caramelized pecans onto greaseproof paper and allow to cool and harden
Mix whipped double cream with orange juice and cranberry sauce
Remove pie from mold and serve with pecan brittle, cranberry-cream ripple, and additional pecan pieces