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Pumpkin Ganache
Whipped Cream
Spread both cans of pumpkin on a parchment lined baking sheet and roast at 325 for about 20 - 30 minutes. Color should darken by two shades and be well reduced. The puree should reduce to about 2 cups or 500g — if your puree is not at this amount, keep roasting! 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, making sure all the chocolate is covered. Let sit for 1 minute.
Add roasted pumpkin, spices, and salt to the white chocolate mixture, stir. Using an immersion blender or place all ingredients in a blender, blend all ingredients until completely smooth and silky.
Ganache can be made 1 - 2 days ahead, stored in the fridge. Reheat 20 seconds at a time in the microwave to achieve pourable consistency before filling your pie.
Whipped Cream
When ready to serve the pie, in a mixing bowl, whip heavy cream and powdered sugar until soft peaks form.
Pour room temperature caramel into the base of the pre-baked pie crust so the base is fully covered and level. Place the filled shell into the fridge to firm up for 20 - 25 minutes. Pour pumpkin ganache over caramel and quickly spread using offset spatula or spoon to make sure all caramel is covered with ganache.
Place pie in the refrigerator as soon as possible, covered, and overnight (8 hours minimum). Ganache should feel firm to the touch, should not stick to your fingers, and feel solid all the way through.
Serve pie cold, directly out of the fridge. Top with fresh whipped cream.