Pumpkin pie with mascarpone chantilly and pumpkin seed brittle

Cut, seed and roast the pumpkin; scrape out the flesh and let it cool.

Process butter, a pinch of salt and flour until crumbly; add the egg, a dash of water and the vanilla and mix to combine.

Roll the pastry between two parchment papers to a 3 mm sheet and freeze about 10 minutes until firmer.

Re-adjust the thickness and cut a disc 2 inches larger in diameter than the tart pan; line the pan.

Boil the pumpkin kernels, clean them, spread on a baking tray and toast about 10 minutes.

Puree the pumpkin flesh and cook it down with dark brown sugar, white sugar, maple syrup, cinnamon, ginger and vanilla, 20 minutes.

Pre-bake the tart shell 20 minutes with pie weights, then 10 minutes without.

Add 150 g roasted pumpkin to the cooled compound and puree; add mascarpone and eggs, scraping down the bowl, until silky.

Fill the pre-baked shell and bake about an hour, until it just begins to crack with a slight jiggle in the center.

Infuse half the heavy cream with cinnamon sticks, star anise, nutmeg, vanilla and orange zest; sieve over white chocolate and mix.

Add softened gelatin, maple syrup, mascarpone and the remaining chilled cream; refrigerate this ganache montee at least six hours, or a day ahead.

Make a light amber caramel with the sugar; toss in the toasted seeds, flambe with a splash of whiskey, add a teaspoon of butter, mix and spread on a silicone mat.

Beat the ganache montee to medium soft peaks; do not let it separate.

Cover the pie with a thin layer of chantilly, cut into six or eight portions with a sharp knife, pipe with a Saint-Honore tip and decorate with cinnamon stick and brittle.